Pork and Fennel with Pappardelle by Belinda Jackson, Group Marketing Manager, Lawson’s Dry Hills
Delicious paired with our Pink Pinot.
To feed two:
Heat some olive oil in a heavy-based pan. Chop or use scissors to snip four good quality pork and fennel sausages and add to the pan with a clove of chopped garlic. Season well. Stir till meat breaks up (becomes almost like mince) and is browned. Add a good splash of pink or white wine and deglaze the pan scraping up all the stuck bits. Chopped a bunch of fresh asparagus and add that together with a handful of baby spinach and the zest of a lemon. Stir for a couple of minutes and serve over freshly cooked pappardelle (or other pasta ribbons of your choice) with some freshly grated parmesan.