Are you a pasta fan? What about some nice beef frankfurters? Well, this could be the perfect pasta dish for you. School time, summer holiday, autumn or winter, this pasta dish is perfect for any seazon as well as any time of the day, it can be a lunch or dinner that will be on the table in less than half an hour.
Summer holidays are generally packed with energy consuming activities and therefore the food should be appropriately packed with goodness and fulfil those busy buzzy little bees’ 🐝 energy consumption.
Well, truthfully, no matter what, my children could have pasta for breakfast, pasta for lunch and pasta for dinner and why not some pasta in their desert too, this is how pasta would go down in my household. Very well and fairly fast! 😉
I really fancied a pasta too because I have been down with a cold recently and I really wanted some comfort food, so I made this beautiful refreshing and hearty comforting pasta dish, quick and perfect for any packed lunch, for a midweek dinner, a party, picnic as weather is still in our favour for a picnic -unfortunately we learned that this is not the case in some parts of the world. Really feel sorry to hear that some parts of the world are currently battered with floods, heavy winds and freak weather. Unfortunately, this seems to be a regular nowadays where this freak weather seems to be making an appearance. It is pretty sad but this how life seems to be going these days with more and ore of these kind of events alongside other sad ones too ;-(.
Coming back now to this vegetables and kalamata olives linguini pasta dish, it is pretty colourful, energising, comforting, and fairly healthy too since it is packed with vegetables. So hey ho, here we go!
In terms of pasta if you ever ask me I will always tell you that I do prefer linguini pasta because to me it is the most delicious pasta you can actually have, it tastes super good.
Here it comes the recipe… 😉
Chunky Beef Frankfurters, vegetables and kalamata olives linguini
- 500 g linguini pasta I used fresh
- 300 g beef frankfurters
- 6 tbsp sun-dried tomato sauce
- 200 g char-grilled vegetables ready cooked I used frozen ones
- 50 g garden peas fresh or frozen
- 10-15 kalamata or green olives stones removed
- 2 tbsp crispy onions
- 4 tbsp Parmesan cheese finely grated
- 1 tbsp mixed Italian herbs
- 1/2 tsp salt
- 1/4 tsp freshly grated black Pepper
- 3-4 springs parsley to garnish
- 2 cloves garlic crushed and finely chopped
- 1-2 tbsp olive oil
- I always boil the pasta together with the frankfurters for a few minutes as this fresh pasta only needs a little time to boil. A maximum of 7-8 minutes. When ready just drain the pasta and set aside. Frankfurters ony need about 5-6 min to boil so add them to the boiling water and remove a little earlier if need be.
- While pasta is boiling, take a pan out place on medium fire and add a little drizzle of olive oil.
- Add the crushed and finely chopped garlic and cook for literally 30 seconds followed by the sun-dried tomato pesto sauce and then shortly throw in the vegetables. Cook all for a couple of minutes stirring occasionally. Add a drizzle or two of water if you feel like it’s needed although the vegetables being frozen they will release some water. Add the peas too.
- Turn off the heat and set aside for a few minutes.
- Add the pitted olives to the vegetable sauce along with the boiled and sliced frankfurters. You may fry the frankfurthers if you wish.
- Season well adding salt (if needed - I do not add salt any longer as I find it sufficiently salty), pepper, the crispy onions and the mixed Italian herbs.
- Mix well the vegetable mixture into the pasta and serve hot with a generous sprinkle of Parmesan cheese, I would say even a blanket of it 😉
- You will definitely have to grind some extra fresh black pepper over it to give it that extra sublime taste of freshly ground pepper and the extra piquancy.
- Chop the fresh herbs and sprinkle them all over before serving.