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.. :)
I also didn't use beefstock cubes as I mistakenly took out the forestmushroom stockcubes... :) 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!