Spring Pea Pasta with Sausage

SHARE
SERVINGS
6
PREP TIME
15
MIN
COOK TIME
25
MIN
TOTAL TIME
40
MIN
DIFFICULTY
Easy
  • 1 PACKAGE FARMER JOHN SMOKED SAUSAGE LOOP
  • 16 OZ. ORECCHIETTE PASTA
  • 4 TBSP. BUTTER
  • 3 TBSP. OLIVE OIL
  • 4 GARLIC CLOVES, MINCED
  • ZEST OF 1 LEMON 
  • JUICE OF 1 LEMON
  • 1/2 CUP WHITE WINE
  • 1 1/2 CUPS FROZEN PEAS 
  • 1 CUP PARMESAN CHEESE, GRATED 
  • SALT TO TASTE 
  • 1 TSP. BLACK PEPPER 
  •  2 CUPS ARUGULA
  1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, UNTIL AL DENTE. RESERVE 1 CUP OF THE PASTA WATER AND DRAIN. SET ASIDE (DRIZZLE WITH OLIVE OIL AND TOSS TO AVOID STICKING)
  2. MEANWHILE, COOK THE SAUSAGE IN A SKILLET UNTIL COOKED AND BROWNED. SLICE AND PLACE BACK IN THE PAN.
  3. IN THE SAME PAN ON MEDIUM HEAT, ADD OLIVE OIL AND GARLIC. COOK 1 MINUTE. ADD LEMON ZEST, JUICE AND WHITE WINE. STIR AND COOK 2 MINUTES. THEN ADD PEAS AND COOK 2-3 MINUTES UNTIL TENDER.
  4. ADD PASTA TO PAN ALONG WITH PARMESAN CHEESE AND 1/2 CUP OF THE RESERVED PASTA WATER. STIR AND SEASON WITH SALT AND PEPPER. ADD MORE PASTA WATER IF NEEDED IF PASTA IS DRY. STIR IN ARUGULA AND SERVE WARM OR ROOM TEMPERATURE.
INSPIRATION: WINE A LITTLE COOK A LOT