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Author Notes: I have made this recipe countless times. I first made it with Grandma Broadbent’s Sausage, and have worked with many other kinds since – including some impressive ones I found at an open air market in the south of France. Absolutely none hold a candle to Grandma’s. —F for Food
- 1 16oz package tagliatelle pasta
- 1/2 pound Grandma Broadbent’s sausage
- 1 1/2 cups fresh peas
- 1/2 cup fresh mint, chopped (I used a blend of chocolate, lime and candy mints from my garden)
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 2 tablespoons butter, divided
- 1 cup half & half
- 1 cup grated asiago cheese
- Salt & pepper to taste
- In a heavy saucepan or cast iron skillet over medium high heat, cook sausage. When it has provided some oil in the pan, add shallots, garlic and peas. Cook until sausage is browned and add mint, half & half, remainder of butter and cheese and stir until everything is smooth and blendy.
- Meanwhile, in a large saucepan of boiling salted water, cook the tagliatelle until barely tender, drain.
- Spoon sausage mixture over pasta, salt and pepper to taste, sprinkle a little bit of chopped mint on top, and serve.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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