eCook Meal
Pesto & Pork Banger Salad
with peas, piquanté peppers & fresh parsley
Get ready for a twist on the usual pasta salad, Chef! Fusilli pasta is tossed with zesty lemon juice, savoury pork sausage rounds, sweet peas, and tangy piquanté peppers. Drizzled with creamy pesto mayo and garnished with a sprinkle of fresh parsley.
Serving guide
Choose your portion size.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the pasta, sausage rounds, peas, peppers, toss to combine, and season. Loosen the pesto mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the pesto mayo, and sprinkle over the Parsley. Well done, Chef!
Fusili Pasta - 100g
Peas - 50g
Pork Sausages - 180g
Lemon Juice - 10ml
Piquanté Peppers - 20g
Pesto Mayo - 50ml
Fresh Parsley - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the pasta, sausage rounds, peas, peppers, toss to combine, and season. Loosen the pesto mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the pesto mayo, and sprinkle over the Parsley. Well done, Chef!
Fusili Pasta - 200g
Peas - 100g
Pork Sausages - 360g
Lemon Juice - 20ml
Piquanté Peppers - 40g
Pesto Mayo - 100ml
Fresh Parsley - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the pasta, sausage rounds, peas, peppers, toss to combine, and season. Loosen the pesto mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the pesto mayo, and sprinkle over the Parsley. Well done, Chef!
Fusili Pasta - 300g
Peas - 150g
Pork Sausages - 540g
Lemon Juice - 30ml
Piquanté Peppers - 60g
Pesto Mayo - 150ml
Fresh Parsley - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
SAUSAGE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the pasta, sausage rounds, peas, peppers, toss to combine, and season. Loosen the pesto mayo with water in 5ml increments until drizzling consistency.
DINNER IS READY
Bowl up the loaded salad, drizzle over the pesto mayo, and sprinkle over the Parsley. Well done, Chef!
Fusili Pasta - 400g
Peas - 200g
Pork Sausages - 720g
Lemon Juice - 40ml
Piquanté Peppers - 80g
Pesto Mayo - 200ml
Fresh Parsley - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.85
for 4 servings · R37.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
Not in the Woolies basket — source these elsewhere:
- Pesto Mayo
- Fusili Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pesto & Pork Banger Salad?
The preparation time for Pesto & Pork Banger Salad with peas, piquanté peppers & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Pesto & Pork Banger Salad with peas, piquanté peppers & fresh parsley?
The total time required to make Pesto & Pork Banger Salad with peas, piquanté peppers & fresh parsley is between 20 and 35 minutes.
How many servings does Pesto & Pork Banger Salad provide?
4 servings
What are the main ingredients in Pesto & Pork Banger Salad?
Fusili Pasta, Lemon Juice, Parsley, Pea, Pesto Mayo, Piquanté Peppers, Pork Sausage
What is the nutritional information of Pesto & Pork Banger Salad?
Calories: 1074, Carbs: 108 grams, Fat: grams, Protein: 41 grams, Sugar: 16.7 grams, Salt: 1353 grams
How do I prepare Pesto & Pork Banger Salad?
DINNER IS READY: Bowl up the loaded salad, drizzle over the pesto mayo, and sprinkle over the parsley. Well done, Chef! JUST BEFORE SERVING: In a salad bowl, combine the lemon juice, and a drizzle of olive oil. Add the pasta, sausage rounds, peas, peppers, toss to combine, and season. Loosen the pesto mayo with water in 5ml increments until drizzling consistency. SAUSAGE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes. Cut into bite-sized rounds. PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Pesto & Pork Banger Salad?
Fusili Pasta, Lemon Juice, Parsley, Pea, Pesto Mayo, Piquanté Peppers, Pork Sausage
How many calories does Pesto & Pork Banger Salad have?
1074 calories
How much fat content does Pesto & Pork Banger Salad have?
grams