Pea, Sausage and Tomato Fusilli Recipe | Birds Eye

Ingredients

• 200 g Petits Pois 545g Bird's Eye Petits Pois
• 1 tablespoon Olive oil
• 1 Garlic clove, chopped and crushed
• 1 White onion, sliced
• 300 ml Tomato passata
• 15 g Tomato puree
• 50 ml Vegetable stock
• 1 teaspoon Dried oregano
• 225 g Fusilli pasta, cooked
• 4 large Sausages, cooked and sliced
• 100 g Cherry tomatoes, halved
• drizzle of Balsamic vinegar
• Seasoning, sea salt and freshly ground black pepper
• Parmesan or cheddar, grated (optional)