Sausage and Pea Pasta

Recipe in partnership with Food Network Canada Celebrity Host Eden Grinshpan

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

VIEW FULL PRODUCT INFORMATION (opens a new window)

Ingredients

  • 1 lb (454 g) Italian sausage, casings removed 
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 1/2 cups (625 mL) Dried Gemelli  pasta (Fiorelli, Chiocciole or other short pasta)
  • 2 cups (500 mL) fresh spring  peas or other seasonal vegetable 
  • 1/2 cup (125 mL) divided, grated  Parmesan cheese
  • 1/4 cup (60 mL) heavy cream
  • 1 tbsp (15 mL) lemon zest
  • 2 tsp (10 mL) fresh parsley

Directions

  1. In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
  2. Stir in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil and stir in pasta. Reduce heat to maintain a simmer; cover. Cook, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed, about 10-12 minutes.
  3. Stir in peas, ¼ cup Parmesan and cream until heated through, about 2 minutes. Top with remaining ¼ cup Parmesan, lemon zest, and fresh parsley. 

Recipe tips

Replace the peas with any vegetable you have on hand.

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NUTRITIONAL INFORMATION

Amount Per Serving
Vitamin A 14 %DV
Calcium 3 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent Source of fibre

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