Recipe - Fettuccine with Sausage, Fresh Peas, and Garlic Scapes

This is a super fresh dish made with beautiful, seasonal, and local produce!

At the market: 

• Fresh peas from Zestful Gardens, Ia's Garden, and Terry's Berries
• Garlic scapes from Little Eorthe Farm and Ia's Garden
• Spinach from Terry's Berries and Zestful Gardens
• Ricotta from Jacob's Creamery (S. Tacoma)

Ingredients:

• 2 sausage links
• 8 oz fettuccine
• 2 tablespoons olive oil
• Palmful of red pepper flakes
• 6 garlic scapes, peeled
• 1 cup fresh peas, shelled and rinsed
• 1 small bunch spinach, torn
• 1/2 cup ricotta
• 1/4 cup parmesan cheese
• 1/2 lemon, both zest and juice
• Kosher salt, to taste

Method:

Add fettuccine to a large pot of salted, boiling water until it is cooked al dente. Add the peas to the pot for the last four minutes of cooking. Drain and reserve 1/2 cup of the liquid. In a deep skillet brown sausages in a spot of olive oil, then remove them from the pan and slice. Add the rest of the olive oil and red pepper flakes. Saute the garlic scapes, seasoned with salt, in the hot oil, about three minutes. Turn off the heat and add the spinach, pasta and peas. Transfer to a large bowl and toss with sausage, pasta water, ricotta, parmesan, lemon zest and juice. Serve al fresco with a glass of chilled white wine.

Recipe and photos courtesy of Cooking and Eating From Away in Maine at  http://www.fromaway.com/cooking/fettuccine-with-sausage-fresh-peas-and-garlic-scapes#ixzz21ZgNUpLo