Author Notes
Spicy chicken sausage in sun-dried tomato goat cheese sauce, topped w/sweet fresh summer peas. It’s an amazing contrast of flavors and textures that’s just right for summertime eating – or really all year round! —Holly
Ingredients
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4 ounces
goat cheese
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4 ounces
sun-dried tomatoes in oil
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2
garlic cloves, minced
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2
green onions, cleaned, ends trimmed and rough-chopped
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2 tablespoons
oil from sun-dried tomatoes (or use olive oil)
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1/4 teaspoon
salt and pepper
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1 1/2 pounds
fresh shelled sweet peas (you want about 2 cups of peas total; baby frozen peas can be used instead of fresh)
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1/2 pound
penne pasta (or pasta of your choosing - enough for 4 servings)
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1 pound
hot chicken sausage links (casings removed)
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3/4 cup
almond milk
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grated Parmesan cheese for garnish
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Fresh basil, julienned for garnish
Directions
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Combine goat cheese, sun-dried tomatoes, garlic, green onions, salt, and pepper in food processor and process for about 2 minutes. While processing add only enough oil to reach a smooth and creamy texture.
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Remove all peas from their shells and drop into an inch of boiling water for two minutes. Immediately strain them and shock in a bowl with ice and cold water, or spread them out on a cookie sheet and refrigerate them (this will prevent them from overcooking and getting mushy).
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Cook pasta to al dente, strain, and set aside.
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Remove spicy chicken sausage from the casing. Saute in a large saucepan over medium-high heat for about 5 minutes, until cooked completely.
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Add the goat cheese sun-dried tomato mixture, and stir until thoroughly mixed.
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Stir in almond milk, then let the mixture heat up completely.
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Carefully fold in the al dente pasta and sweet peas.
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Garnish with fresh chopped basil, Parmesan cheese, and serve with crusty grilled bread.
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