Serves 4
400g mixed tomatoes
1 tbsp olive oil
375g fresh tagliatelle
3 (425g) Italian sausages, casing removed
1 tsp fennel seeds
150g smoked cheddar cheese
2 tbsp lemon juice
1/4 cup whole walnuts
Basil leaves
Pesto di Noce
2 cups basil leaves, tightly packed
1/2 cup walnuts
Va cup parmesan cheese, grated
2 cloves, garlic, chopped
1/2 cup olive oil
Preheat oven to 200°c.
To make pesto di noce, place basil in a food processor. Pulse. Add remaining ingredients. Process to form a paste. Season to taste.
Place halved tomatoes in a roasting pan lined with baking paper. Toss with 1 tablespoon oil and season with salt and pepper. Cook for 10 to 15 minutes, or until just softening. Remove.
Cook pasta according to packet directions. Drain. Keep warm.
Remove casing from sausages. Heat remaining oil in a large non-stick frying pan over a medium heat. Add sausage meat and fennel seeds. Cook, breaking up, for 5 minutes.
Add pasta and toss gently. Remove from heat. Add roasted tomato and juices, grated cheese, pesto and lemon juice. Toss until pasta is well combined. Divide among bowls. Garnish with roasted walnuts and basil leaves.
