Recipe by: Chef Elana
Total time: 30 minutes
8 ounces farfalle
10 ounces fresh sausage, crumbled
1 shallot, diced
12 ounces English peas, shelled
1 teaspoon lemon juice
2 tablespoons Parmesan cheese
1 tablespoon olive oil
1½ tablespoons butter
1. Prepare Sausage and Peas
Heat 1 tablespoon olive oil in a medium pan over medium heat. Meanwhile, squeeze the sausage out of its casing. Remove the peas from their pods by opening the pods at their seams and scooping out the individual peas with the tip of your finger. Dice the shallot.
2. Brown Sausage
Add the sausage to the pan, breaking it up with the back of a spoon. Cook until the sausage is well browned. Add the diced shallot and continue to cook until the shallot is soft and translucent. Add ½ tablespoon butter and a pinch of salt and pepper. Turn the heat down to medium-low.
3. Cook Farfalle
Bring a large pot of salted water to a boil. Drop the pasta into the boiling water and cook until al dente, about 7 minutes. While the pasta cooks, add a ladle of pasta water to the sausage pan. It should sizzle a bit, but the heat should be low enough that oil won’t splatter when the water is added. Add the fresh peas.
4. Finish Pasta
Continue to simmer over medium heat. When the pasta is finished, remove the farfalle from the pot with a slotted spoon, or drain in a colander, and add to the pan with sausage and peas. Add 1 tablespoon of butter and the lemon juice. Taste and add salt and pepper as needed. Garnish with grated Parme as needed. Garnish with grated Parmesan.
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