300g casarecce pasta
500g chicken sausages
1 large chicken stock cube, crumbled
1 tablespoon Dijon mustard
300ml tub light cooking cream
1/3 cup grated parmesan
200g tub fresh basil pesto
2 medium zucchini, thinly sliced (300g)
½ cup frozen peas
1 cup Perfect Italiano Perfect Bakes Grated Cheese
Cook pasta in a stockpot of boiling, salted water until tender. Drain.
Meanwhile, squeeze meat from sausage casing into large meatball-shapes.
Heat an oiled, large, ovenproof frying pan (30cm in diameter) over a medium to high heat. Add meatballs. Cook, stirring for about 4 minutes, or until just browned.
Dissolve stock cube in ½ cup boiling water in a heatproof jug. Stir in mustard until combined. Add to frying pan with cream, parmesan, pesto, zucchini and pasta. Stir over a medium heat for about 4 to 5 minutes, or until zucchini are tender.
Sprinkle with peas and cheese. Transfer pan to a very hot oven (220C).
Cook for about 10 minutes, or until golden. Remove. Stand for 5 minutes. Serve.