Seasonal cooking has never been simpler with the Fennel Sausage, Courgette, Pea and Wild Garlic Fusilli. Spring is the best time for foraging for Wild Garlic, but fresh sprigs can also be picked up in supermarkets and farmer’s markets. This 25-minute dish combines the seasonal wild garlic with fennel sausage and an array of springtime greens for a vibrantly fresh yet satisfying meal.

• ZENB Fusilli Pasta 340g
• 3 tbsp olive oil
• 400g fennel sausage
• a pinch of chilli flakes
• 1 yellow and 1 green courgette, thinly sliced on a mandolin or by hand
• 8 wild garlic leaves, thinly shredded
• 200g creme fraiche
• 50g parmesan, grated
• a large handful of frozen peas
• 2 egg yolks
• 1/4 tsp salt
• plenty of freshly ground black pepper

INSTRUCTIONS

1.

Begin by squeezing the sausage meat out of its skin and break it up into clumps and clusters. Heat the oil in frying pan over a high heat, and fry off the sausage meat with the chilli flakes until well caramelised, crisp and golden.

2.

Next, add the courgettes and fry off for a minute or so until slightly softened, and then add the peas.

3.

Cook the ZENB Fusilli according to the packet instructions, but i like an al dente texture.

4.

In a bowl, mix together the creme fraiche, egg yolks, parmesan and tablespoon or two of pasta water.

5.

Add to the sausage mixture, along with the cooked pasta and wild garlic. Stir through gently until the pasta is evenly coated in the glossy, silky sauce.

6.

Season with salt and plenty of black pepper.