Pesto Chicken Sausage and Cannellini Traybake
Ingredients
- 8 chicken sausages
- 800 g cannellini beans
- 4 tbsp green pesto
- 300 g cherry tomatoes
- 2 courgette
- 2 garlic cloves
- 3 tbsp olive oil
- 40 g Parmesan cheese
Nutrition (per serving)
- Calories
- 676 kcal
- Protein
- 38.3 g
- Carbohydrate
- 39.8 g
- of which sugars
- 6.6 g
- Fat
- 36.9 g
- of which saturates
- 9.4 g
- Fibre
- 14.8 g
- Salt
- 3.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C/180°C fan. Slice the courgettes into half-moons and halve the cherry tomatoes.
- 2
Drain and rinse the cannellini beans and place on a large baking tray with the courgette, tomatoes, and whole garlic cloves. Drizzle with oil.
- 3
Toss the chicken sausages in 2 tablespoons of pesto and nestle among the vegetables.
- 4
Roast for 30–35 minutes until the sausages are golden and cooked through.
- 5
Drizzle the remaining pesto over everything, grate over the Parmesan, and serve immediately.
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