Plague puree with chipolata sausages

Name: plague puree with chipolata sausages
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg potatoes crumbly; 600 g green beans broken (bag 1 kg, frozen); 2 el olive oil; 1 Scale chipolata sausages 360 g; 1 toe garlic pressed; 3 el pesto alla genovese 2 x 90 g; 50 g butter; 1 tray Cherry tomatoes (250 g), halved

A tasty recipe. The main course contains the following ingredients: meat, potatoes (floury), green beans (broken (bag 1 kg, frozen)), olive oil, chipolata sausages (360 g), garlic (pressed), pesto alla genovese (duo pack 2 x 90 g), butter, cherry tomatoes ((250 g) and halved).

Ingredients

Kitchen Stuff

potato masher

Directions

Peel the potatoes and cut them into pieces.
Boil them in salted water for about 20 minutes.
Prepare the green beans according to the instructions on the packaging.
In the meantime, heat the oil in a frying pan and fry the sausages in 5 min.
Until golden brown and done.
Spoon the garlic with salt and pepper to taste through the beans.
Drain the potatoes and collect the cooking liquid.
Stamp the potatoes with the pesto, the butter and some cooking juices to a smooth puree.
Season with salt and pepper.
Cut the sausages into pieces, put them back in the frying pan and mix with the cherry tomatoes.
Stay warm for a while.
Season with salt and pepper.
Spread the sausage-tomato mixture over 4 plates and serve with the garlic beans and the potato pesto puree..