One of the best stands at our farmer’s market is one that I don’t visit that often. The veggie stands – yes, all the time – I buy most of my loot at the veggie stands. But the mushroom stand? I only buy mushrooms every once in a while for some reason. And the mushrooms are awesome. They have a “variety pack” for $10 that contains a whole brown paper bag full of cremini, shitake, and chantarelle mushrooms.
They’re beautiful, aren’t they? That same trip I picked up some fresh English shelling peas. The combination was made for a pasta. At least, in my kitchen, the combination seems meant for a pasta.
Also in this pasta… a grass-fed, organic spicy lamb sausage from Mint Creek Farms in Stelle, Illinois. I know – aren’t you surprised? Sooner or later, my meat-eating ways will stop surprising you.
Summer Market Pasta
whole wheat linguini – cook according to package directions
large bunch of various mushrooms
fresh English shell peas – about a pound – shelled
2 links of spicy lamb sausage (or any chorizo or Italian sausage would work well)
big handful of spinach
2 cloves garlic, sliced
1/2 cup dry white wine
big glug of olive oil
Start by sautéing the garlic cloves in the olive oil. I like slicing them – I prefer the big chunks. After about 2 minutes, toss in the mushrooms and white wine. Let the wine reduce to about half. Meanwhile, in a separate pan, saute the lamb sausage. When those are seared on each side, toss them in the white wine/garlic/mushroom mixture. Add the cooked pasta. At the very end, toss in the peas and spinach, then take of heat immediately. Serve with shredded parmesan.