Pasta with peas |

Today was just one of those days… I wasn’t particularly busy, but Tom had been standing in a traffic jam almost the entire day; crossing the country from one end to the next. I knew he was going to be home rather late, so I wanted to make something quick yet tasty. It was already after 8 pm when he came home finally… starving ofcourse (as was I!!) so this pasta was just absolutely delicious.

Not only because we were both rather hungry but the taste was just very good and it’s a quick dish as well.

Pasta with peas |

I’ve been having some problems with my blog today as it appeared that someone hacked into a lot of wordpress accounts and changed all the index.php files. Not very amusing, as the site simply wasn’t working anymore.

I mean… why do people think it is funny to do stuff like that? I just don’t understand what the fun in that is… I hope no else has suffered the same problem. I did notice that I all of a sudden seem to have a mysterious ‘f’ appearing on top of my website and I honestly have no clue where it comes from… let alone knowing how to get rid of it… πŸ™

Anyway, over to better things; the lovely lovely pasta! You should really try this. Highly recommended!

Pasta with peas |
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Pasta with sausage, beans, peas and mint


  • 4 sausage approx. 400 gr.
  • 2 tbsp of oil
  • 2 onions in rings
  • 2 cloves of garlic minced
  • 2 ltr beefstock tablet
  • 400 gr haricots verts broken into pieces
  • 300 gr peas frozen
  • 300-350 gr pasta penne or pipe rigate
  • 2 tbsp chopped mint
  • 3 tbsp roasted pinenuts


  • Cut the skin of the sausage with a very sharp knife and remove the skin. Cut the sausage into pieces. Heat the oil in a frying pan and put in the meat and the onions. Bake for about 10 minutes untill they are brown. Add the garlic and bake for another 1 minute.
  • In the meantime make the stock from a tablet and cook the haricot verts and the peas for about 6-8 minutes in the stock untill almost tender.
  • Remove them from the pan with a spoon en add to the sausage mixture. Add about 100-125 ml of the stock to the sausage mixture as well.
  • Cook the pasta in the stock according to the instructions on the package untill al dente and drain. Spoon the sausage-vegetable mixture through the pasta and heat through.
  • Serve and garnish with the mint and pinenuts.
  • I didn't add mint as I still don't like mint with my pasta. My scottish friend, Fiona, was actually telling me the other day that I should be trying it as it's better then I think it is, so one day soon I will be trying out something with mint. Can't tell you what that will be yet.. πŸ™‚
  • I also didn't use beefstock cubes as I mistakenly took out the forestmushroom stockcubes... πŸ™‚ Plus I did not cook the pasta in the stock but cooked them separately in regular water. Simply didn't read the recipe good enough and I only just notice!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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