Posted On April 28, 2016 By In Local Dish With 1364 Views

Island Dish: Spring Fettucine

by Rosemary Scott, Deep Cove Market –

When I think of spring, lamb and asparagus come to mind!

The Galloping Goose Sausage Co. in Metchosin makes excellent herbed lamb sausages. They are gluten- , MSG- and preservative free. We are fortunate here at the Deep Cove Market to be able to carry fresh asparagus from Raphael at Guités Farm on Oldfield Road. I’m a big fan of easy one-dish meals, so I have combined a number of items I carry here at the Market into one entrée. This dish could easily become gluten free by substituting the pasta with a rice pasta or quinoa. I also think the lemon cooking sauce would pair nicely with chicken if you are not a lamb fan. We carry farm-fresh, free-range, antibiotic-free chicken from Kildonan Farms located right here in North Saanich. I am also a huge lover of Greek food, so I combined the lemon and lamb with peppers, onions and feta. I hope you enjoy it as much as I did!

Greek Pasta with Sausage, Peppers & Onions (serves 3 – 4)
1 package Galloping Goose herbed lamb sausage (4 links)
1 package Al Dente lemon chive fettuccine
4 oz. Rao’s homemade Lemon Cooking Sauce
1 yellow pepper, chopped in ½-inch pieces
½ red onion, diced
grape tomatoes, halved
local asparagus cut in 1- to 2-inch pieces
feta cheese, crumbled

Cook fettuccine according to directions on package.

Pan fry the sausages in a little olive oil. When browned, remove from heat and slice into one-inch-thick medallions. Return to pan and add the chopped red onion. When the sausage looks cooked through and the onions are tender, add the peppers and asparagus. Sauté for a few minutes until the veggies are tender crisp. Add the tomatoes and cook for one more minute.

Drain the fettuccine and return to pot. Drizzle the lemon cooking sauce over the pasta and mix until the noodles are thoroughly coated. Plate up the noodles and top with your sausages and veggies. Sprinkle liberally with crumbled feta cheese.

Remember that you can substitute chicken for the lamb, and quinoa would be a great alternative for the fettuccine. I served a local mixed green salad on the side

Bon Appétit!

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seaside

Your West Coast Culture. A magazine about the people and places that make the Saanich Peninsula the little piece of paradise we call home.

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