Sausage, Cabbage & Goats Cheese Pasta

This is a 'chuck-it-all-together-and-trust-your-taste-buds' kinda recipe so the measurements are very rough but go with it trust your instinct. A great mid week meal to add to the collection.

Serves 2

Ingredients:

3 chicken/pork sausages removed from their skins

how-hungry-are-you-for-two amount of pasta

Hunk of goats cheese

garlic clove, crushed

2-3 tsp. dijon mustard

couple tablespoons creme fraiche

couple handfuls kale/Savoy cabbage/ peas

pine nuts, toasted

Method:

1). Take the meat out of the sausage skins and fry on a high heat until the meat is beginning to caramelise.

2). Whilst waiting for the meat to caramelise pop the pasta on to cook in salted water as per packet instructions. Once cooked, drain but reserve some of the pasta cooking water.

3). Once the meat has caramelised, turn down and add the goats cheese, garlic, mustard, Creme fraiche, whatever greens you are using and a heck of a lot of ground black pepper. Cook for a couple of minutes until all the ingredients have married together. Taste and adjust the seasoning - adding in a little bit more of what you think it needs.

4). Once the pasta has cooked add a splash of the pasta water along with the cooked pasta to sausage mixture. Check the seasoning again. Plate and top with some toasted pine nuts.

5). Enjoy!