pasta primavera

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3.6 35
The Nürnberger sausages wouldn't have thought so either: It works without sauerkraut! Their new enjoyment companions are snow peas, peas, cream cheese and noodles.
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 200 g Sweet peas
  • 1 pck. (each 300 g, 14 pieces) Nuremberger rib steak sausages
  • 300 g Noodles (e.g. Mafaldine)
  • 1 TEASPOON Lemon juice
  • 200 g frozen peas
  • 200 g Herb cream cheese light (0,2 % fat)
  • 7-10 Tbsp salt, pepper
  • 1 Onion
  • 1 Garlic clove
  • 2-3 TABLESPOONS Oil

Directions

  1. 1

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the sugar snap peas. Cut the sausages into slices. Peel onion and garlic, dice finely. Cook pasta in boiling salted water according to package instructions.

  2. 2

    Heat the oil in a large frying pan. Fry the sausage slices in it until crispy while turning. Fry the onion and garlic briefly. Stir in cream cheese. 1⁄4 l Remove the pasta cooking water and pour into the pan. Add the frozen peas and mangetout, bring everything back to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and lemon juice.

  3. 3

    Drain the noodles and fold into the sausage stew, serve.

Nutrition Facts

KCAL
680 kcal
CARBS
67 g
FATS
30 g
PROTEINS
31 g