Chipolata, Leek and Lettuce Pasta Shells


  • 1 Pack Perfectly Balanced Beef and Carrot Chipolatas, casing removed
  • 2 tablespoons Olive Oil
  • 2 leeks, sliced and drained
  • 250 g shell pasta
  • 1 lemon, juiced
  • 2 cups lettuce, torn
  • ½  cup Parmesan cheese, grated
  • ¼ cup chives, sliced


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water. Drain pasta, set aside.
  2. Heat 1 tablespoon oil in a pan on low to medium heat. Squeeze the chipolatas from their skins into the pan and break up into small pieces. Cook for 10 minutes, or until fully cooked.
  3. Add leeks to sausage and cook for about 5 minutes, or until lightly browned and softened.
  4. Add pasta to pan, stir in butter and lemon juice, and season to taste with salt and pepper, and toss to combine. 
  5. Add lettuce and enough pasta water to create a light sauce that coats the pasta, mix until well combined. 
  6. Serve with Parmesan and Chives on top. 

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