Pasta with Turkey Sausage, Peas and Mushrooms

I so love this recipe: Pasta with Turkey Sausage, Peas and Mushrooms is packed with flavor and requires minimal effort. This is perfect for those of you who don't groove on a saucy pasta. Of course, The Jersey Girl grooves on all pasta, but to each his own!

The recipe calls for farfalle aka bow ties, but orecchiette is what I had on hand, so that's what went in this dish. Any short pasta will due. I can see this going well with mezze rigatoni, too.

Please note I totally do not use as much salt as Giada calls for. 

I used baby bella mushrooms that were already sliced to save myself some time. Shortcuts are sometimes God's plan.

Here you go:

Farfalle with Turkey Sausage, Peas and Mushrooms

Makes 4 main-course servings

From "Everyday Italian" 

By Giada DeLaurentiis

Ingredients:

1/2 cup extra virgin olive oil, divided

1 lb. turkey sausages, casings removed

10 ounces cremini mushrooms, sliced

3/4 tsp. sea salt, plus more to taste

3/4 tsp. freshly ground black pepper, plus more to taste

1 (10-ounce) package frozen peas, defrosted slightly

1 lb. dried farfalle pasta (bow-tie pasta)

1/2 cup freshly grated Parmesan cheese

Instructions:

In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all of the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.

Pasta and Peas

Sometimes the simplicity of a dish it what makes it so special. I feel that way about Pasta and Peas. This is the perfect food for the little kiddos in your life, but honestly it works in amazing ways for all ages, especially as a side to a chicken or a fish or a steak. Whatever, you please. Sometimes I just eat a bowl of it when I want a little pasta and nothing else. 

Peas are always on hand in my freezer, and small pasta is always in my cupboard. You could easily use orzo or elbows if you do not have ditalini hanging around.

I also think a sprinkle of fresh parsley or basil would be a nice finishing touch, if you want to elevate the pasta to a more a high-falutin level of cuisine. 

I served the Pasta and Peas with a delicious Chicken Caprese dish that is fabulous when the temps are sweltering. It features grape tomatoes, fresh basil, fresh mozzarella and balsamic. For that easy and tasty recipe, please click here.

Pasta and Peas

Makes about 6 side dish servings

1 small onion, chopped

1 Tbsp. butter

1 Tbsp. extra virgin olive oil

8 ounces ditalini

1 cup frozen peas

Grated parmesan

Pasta water

In a medium saucepan with sides, melt butter into olive oil over medium heat. Add onion. Cook for 5-8 minutes until glistening.

Meanwhile, bring a pot of water to a boil. Salt the water. Cook the ditalini until 2 minutes before total cooking time as listed on the box of pasta, (about 8 minutes). Reserve a cup of pasta water.

When there are 2 minutes remaining, add frozen peas to the pot of cooking pasta. Drain pasta and peas in a colander.

Add drained pasta and peas to the pan with the onions. Add about 1/2 cup pasta water. Season with salt and pepper. Stir in a handful of grated parmesan. Add more pasta water, if desired.

Serve immediately. Add more grated parmesan, if desired. 

Couscous Primavera

 Every mom is looking for ways to get some veg into the systems of her offspring.

My Couscous Primavera does just that. It's perfect for a light lunch or a side to any meat, fish or burger. 

Zucchini, onion, peas and grape tomatoes are my star veggies in this dish. Lemon juice and fresh basil brighten it up. And a sprinkle of feta at the end gives it a salty kick. So good!

My 10-year-old son really enjoyed this dish. He did eat around the grape tomatoes, but the zucchini, onions, peas and herbs all made it into his happy mouth. 

If you are unfamiliar with couscous, it is a super tiny pasta. To cook it, literally bring the cooking liquid to a boil. Add the couscous. Give it a stir. Cover it with a lid. And turn off the heat. And wait for 10 minutes. That's it! 

This is a dish that cooks in a flash, and it's full of goodness. I hope you enjoy it!

Couscous Primavera

Serves 2 for lunch or a side

1 small zucchini, chopped

1/2 onion, finely chopped

1/2 cup grape tomatoes, halved

1/2 cup frozen peas

1 Tbsp. olive oil, plus more for drizzling

2 Tbsp. fresh basil, chiffonade

Juice of 1/2 a lemon

3/4 cup couscous

1 cup water

Salt and pepper to taste

Feta crumbles (optional)

In a medium size pan over medium heat, add olive oil. Add zucchini and onion, saute for about five minutes until veggies are softened. Season with salt and pepper. Add 1 cup water. Bring to a boil. Add couscous and frozen peas. Stir. Cover immediately with lid of pan. Turn off heat. Let stand for 10 minutes.

After 10 minutes, fluff couscous with a fork. Stir in grape tomatoes, basil and lemon juice. Drizzle with more olive oil. Check for seasonings and add salt and pepper, if desired. Serve with a sprinkle of feta, if desired.

Peas and Thank You: Risi e Bisi

This dish is so worth it. 

Risi e Bisi translates to rice and peas. Currently, fresh peas are in their gorgeous green glory in the farm markets in my parts. But the season is about to end here. If you can get your hands on the cute little pods of deliciousness, please please do so.

This dish was outstanding. My son really loved it, and I could see small children really loving it. Risotto is so comforting to eat.

Now this is not a quick in-and-out kind of cooking. You need to take your time and enjoy the process. By process, I mean stirring. Also, shelling the peas is not a speedy kind of task. Embrace it, baby. 

This recipe comes from a really cool cookbook I have called Polpo. It is written by a Brit, so the measurements are in grams and liters. I will provide the American translations to ease the situation for my fellow U.S. cooks.

This dish is so amazing simply because of its simplicity. Fresh peas were an eye-opener to my taste buds. They are so much crisper and sweeter than their frozen brethren. I hope you get to make this magic!

I went vegetarian and did not use pancetta. I use Arborio rice although the author of the recipe recommends carnaroli. I cut this recipe in half as I only have three peeps in my fam. The recipe makes enough for six. Here it is straight from the cookbook, which is totally amazing!

Risi e Bisi

For six

From "Polpo" by Russell Norman

2 kg (4.4 lbs) fresh peas in their pods

2 onions, 1 cut in half and 1 finely chopped

Flaky sea salt and black pepper

50 ml (3 Tbsp.) extra virgin olive oil

60g (4 Tbsp.) unsalted butter

150g (5 ounces) small pancetta lardons (optional)

400 g (14 ounces) risotto rice - carnaroli is best

1 handful of mint leaves, chopped

1 handful of flat parsley leaves, chopped

1 large handful of grated Parmesan

Shell the peas in advance because you are going to make a simple stock with empty pods. In a large pan, bring 2.5 litres of water to the boil. When all the peas are shelled, place the pods (but not the peas) in the pan with the halved onion. (Move the freshly podded peas to one side, out of temptation's way.) Bring the pods to the boil for only a minute or two and then take off the heat. Remove and discard the pods. Now you have your stock for making the risotto.

Sweat the finely chopped onion with a few pinches of salt in the olive oil and half the butter in a heavy-based pan. This should be a slow process on a low heat - you don't want it to turn brown at all. The onion should become clear, shiny and translucent. Add the pancetta lardons, if using, and continue to saute for a few minutes. Add a twist of black pepper.

Now add the rice and stir slowly for 2 minutes. You want to coat every grain in the oil and butter so that everything looks glossy and nothing is sticking. With a large ladle, put just enough stock in the pan to cover everything but not drown it. The contents will let off a satisfying hiss and a cloud of steam. This first ladleful will be absorbed and evaporate very quickly. Add another. If the pan continues to bubble, the heat is too high. Turn it down and stir slowly.

For the next 15 minutes or so you should continue to stir slowly and add a ladleful of stock every time the rice looks less than wet.  You are continually letting the rice absorb the liquid and allowing the grains to release the starch. Towards the end, add the peas, half the chopped mint and half the chopped parsley. Taste and add more salt if needed, but not too much. Remember that the Parmesan will add a little salt to the balance.

Don't be a slave to the clock; taste your grains to know when they are done. They should still have a little bite to them. When they are ready, make sure the mixture is nice and runny. Unlike a regular risotto, Risi e Bisi should be more liquid, rather like a thick soup. Take off the heat. Gently stir in the Parmesan, the remaining butter, mint and parsley. Cover the pan and let it rest for a few minutes, and then serve in wide shallow bowls. 

Late Night Pasta

During the school year, my din din often goes down around 10 p.m. with a glass of vino and some DVR'd trash TV.

Piano teachers get on the clock once the school dismissal bell rings out, so this leads to some interesting eating times.

Me - I like to fine dine when everybody packs up and leaves and my brain is clear of Mozart, scales and phrasing. The kid is in bed. Oh, and the school forms are signed. The school lunch is packed up. The laundry is started. The great room is tidied. The mail is sorted.

I mean really, does it ever end?

So yeah, then I eat dinner.

Here's a perfect recipe for such cirumstances:

Spaghettini with Prosciutto, Peas and Arugula.

It comes together in 20 minutes and is just right for good eats after a working momma finishes her day.

My recipe serves one, but you can easily double or quadruple it for the fam.

Spaghettini with Prosciutto, Peas and Arugula
Serves one

4 ounces spaghettini
Olive oil
1 fat scallion, chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1-2 thin slices of proscuitto, chopped
1/4 cup frozen peas
2 cups arugula
1/4 cup half and half
Pasta water
Salt and pepper to taste
Parmiggiano to taste, grated

In a large pot of boiling salted water, cook your pasta as instructed on the package.

In a large saucepan, add olive oil. Heat over medium heat. Add scallions, garlic, red pepper flakes. After 3-4 minutes, add the prosciutto. Raise heat slightly. Saute for five more minutes. Season with pepper and a little bit of salt. (The prosciutto brings saltiness to the game.)

Add half and half and a ladle of pasta water. Add peas. Cook until peas are heated through and the sauce bubbles a bit.

Add pasta and arugula. Toss. Add another ladle of pasta water. You can add a splash of half and half, too, if you desire.

Turn off the heat. Add a drizzle of olive oil.

Top with parmiggiano.

Enjoy with your fave wine, a mindless show and solitude.

A Bowl Full of Stars

My little big man had his first day of Pre-K this week. School rocked, according to my 4-year-old's report. From bus rides to circle time to singing with his friends, he loved the whole shabang. Yay!

Ironically, my usually very hungry fella barely ate anything at all upon coming home. But he did request that I cook up one of his favorite soups: Star Soup with Carrots and Peas. And he asked for extra peas. Weird. Who likes peas?

The 95-degree temp and insane humidity taking place upon my little scholar's arrival home did not seem to deter his hankering for soup. I guess a kid needs his comfort food on the first day of school. Especially after an epic meltdown involving a Lego masterpiece that slipped out of his paws in mid construction. Take a deep breath, Babydoll.

This is a great soup to make because I always have all the ingredients on hand: Frozen peas, fresh carrots, celery, shallots, some cheese and of course pastina. If you don't have fresh thyme, dried works just fine. And it's fast. And it's super yummy. The lemon zest is a nice touch. I so forgot to add it this time, Go, Mom! Haha.

Pastina Soup
By Giada DeLaurentiis

1 tablespoon extra virgin olive oil
1 stalk celery, chopped fine
1 carrot, peeled and chopped fine
2 shallots, minced
3 sprigs thyme
3/4 teaspoon kosher salt
1 (2 inch) piece of Parmesan rind
4 cups low sodium chicken broth
1 cup water
1 1/4 cup little star pasta
1 cup frozen peas, thawed
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon zest, from one large lemon (optional)

Heat a medium-sized saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes or until softened. Add the sprigs of thyme, Parmesan rind, salt, chicken broth, and water.

Bring to a simmer and cook for 10 minutes. Add the pasta and stir with a wooden spoon to prevent sticking to the pan.

Return to a simmer and continue to cook for 8 to 10 minutes longer or until the pasta is cooked and the liquid is slightly thickened. Remove the thyme sprigs and Parmesan rind. Stir in the peas.

Ladle the soup into bowls and top with grated cheese and lemon zest if desired.