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 by adding some salt (careful as olives add saltiness to the dish), 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 nice and thick 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 add the extra piquancy.
Chop the fresh herbs and sprinkle them all over before serving.