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Meatballs with Olive and Pesto Salad

Preparation time: 15 min, Cooking time: 30 min, Cals per serving: 715

ingredients

serves: 4
450 g (1 lb) premium-quality coarse pork sausages
2 tbsp olive oil
350 g (12 oz) red onion , sliced
225 g (8 oz) dried pappardelle noodles
125 g (4 oz) black olives
2 tbsp chopped fresh parsley, or chives (or a mix of both)
2 tbsp pesto sauce snipped and whole
fresh chives to garnish

method

1. Slit the sausages from top to bottom with a sharp knife, then peel off the skin. Break each sausage in half and roll each piece into a ball, then flatten the balls slightly with the palm of your hand.

2. Heat the oil in a non-stick frying pan and fry the meatballs for about 10 minutes until cooked through. Lift out and set aside on a plate. Add the onion to the pan and fry for about 10 minutes until soft and golden. Add the onion to the meatballs.

3. Cook the pasta in a large pan of boiling salted water according to packet instructions. Drain and return to the pan. Stir the olives, herbs and pesto into the pasta, heat for 1 minute, then place on a large serving plate. Arrange the meatballs and onions on top and pour over any juices that have collected on the plate. Season with black pepper. Serve at once, garnished with chives.

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