As usual, we made some changes. I skinned the sausages and added the spices as shown in the recipe but then cooked team as meatballs. We added Mange-Tout as an additional veg to the meal as well. Really pleased with the final result.
Put a pan of water on to boil for the pasta. When it reaches boiling point, turn it down and keep it just simmering until you’re ready to put the pasta in.
Finely chop two leeks and lightly fry in butter until they’re soft and almost transparent. Add about half a teaspoon of nutmeg, a teaspoon of chopped fresh parsley, teaspoon of chopped fresh chives and a teaspoon of chopped garlic to the butter before cooking the leeks. Use a large pan so everything can be combined at the end.
When the leek is tender, add 1 cup of vegetable stock and 2 cups of frozen peas. Cook for about 5 minutes
Add a cup of single cream and bring to the boil.
Turn off the heat and stir in half a bag of spinach and a cup of grated cheese. Put a lid on the pan and leave to keep warm.
Cook the pasta then stir into the sauce mix. Serve into suitable bowls.
We use fresh tagliatelle by choice, fresh pasta (supermarket ‘fresh’) is far better for this than dried pasta and we find is more filling.