I like pasta in the spring with fresh veggies, no tomatoes. This is a simple pasta that uses what is in season. We like hot Italian sausage but sweet would be good too. I get mine in links and remove the casings for this recipe. I chose orecchiette pasta so all the ingredients would be of similar size. I suggest cooking to package directions because there is a bit of variety in thickness thus timing for orecchiette.
Italian Sausage and Spring Veggie Pasta
1 1/2 pound Italian sausage ( either bulk or removed from casings and crumbled)
8 ounces mushrooms quartered
1 cup chicken broth
2 cups shucked fava beans ( about a pound whole beans)
15 asparagus spears cut into 1 inch lengths
2 cups snap peas
2 cups orecchiette
1.Saute sausage over medium heat till cooked through remove to plate
2.Saute mushrooms in sausage drippings till well browned.
3. Add broth and bring to boil.
4. Add favas, cover let simmer 5 minutes.
5. Add asparagus, snap peas and sausage.
6. Meanwhile cook orecchiette according to package directions. Drain.
7. Mix pasta and sauce over medium heat stirring for a minute. Serve.
Cissie says “I prefer a medium bodied Cotes Du Rhone Rouge or a Cotes Du Ventoux Rouge. I also would pair this dish with a New Zealand Sauvignon Blanc which can marry well with the strength of the asparagus. Another white to try is a Sancerre from France.”