Farfalle w/ vegetarian sausage, mushrooms & peas

Farewell, peas. You were the best around.

Now that the lady has moved in, there going to be a few dishes and ingredients that may never see the light of day again. Today’s ingredient forced into early retirement and The Food Chain Hall of Fame: Peas.

She’s not a huge fan of peas or something, so since she was out the other night, I took the opportunity to make a dish using the last of the peas in the house. If this was their swan song, they went out in style.

The recipe comes from Giada di Laurentiis, whose last name I can now spell from memory and NOT from a Google search (go me!). There is one exception to her recipe though. The original recipe calls for ground turkey sausage, which I love, but in an attempt to try to eat even healthier and to try new things, I used Simply Lean’s ground vegetarian sausage, which did not cost me any of that sausagey goodness.

Farfalle w/ vegetarian sausage, peas & mushrooms

Recipe adapted from Giada di Laurentiis
Serves 4

1/2 cup extra virgin olive oil
1 lb. Simply Lean ground sausage
salt and pepper
10 oz. cremini mushrooms, coarsely chopped
1 package frozen peas, defrosted slightly
1 lb. dried farfalle pasta
1/2 cup freshly grated parmesan cheese

It’s pasta, so boil some water and salt. Cook some pasta!

While that’s happening, heat a large saute pan over high and add two tablespoons of olive oil. Season the sausage and saute, breaking up any large lumps, until golden brown. Once cooked, remove the sausage and add the mushrooms. Saute until the water from the mushrooms evaporates, then add the peas and saute for about four minutes. Return the meat to the pan, and cook for another three minutes.

Assuming you timed it all out, you should be finishing the meat stuffs while the pasta stuffs are finishing. If you did, great job. If you didn’t, I’m very disappointed in you. Drain the pasta, then add it back to the large pot and put in the meat stuffs. Add the remaining olive oil, then toss for about five minutes over medium. If it’s dry, add more oil. That’s what Giada thinks anyway, and she weighs a weight I haven’t come close to since 1982, so she’s probably on to something.

Turn off the heat, and mix in the cheese.

Serve.

Fare thee well, the peas.

 

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2 thoughts on “Farfalle w/ vegetarian sausage, mushrooms & peas

    1. Thanks. If you’re adventurous, I suggest you try the vegetarian sausage. It definitely surprised me. Just ate more of it for leftover lunch today, too!

      Like

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