Pasta fennel spinach salad with chipolata

Cook the pasta al dente according to the instructions on the package. Drain and do in a large bowl.

Meanwhile cut the bottom and a small piece of the top of the fennel. Cut the tubers into thin parts and put in a bowl.

Peel the onions, cut into wedges and add to the fennel. Drizzle with oil, pepper and salt. Heat the grill pan and grill the fennel and onion in 2 parts in 8 minutes per part al dente.

In the meantime, remove the skin from the sausages. Heat the rest of the oil in a frying pan and fry the sausage meat in 6 min. Brown and done.

Push the meat into pieces with a wooden spoon during baking.

Mix the fennel, onion and sausage meat with the pesto and the crème fraiche through the pasta. Cut the spinach coarsely and mix through. Tasty with fresh basil.