I made recently one of my favorite recipes, Pasta with Sausage, Lemon, and Peas. What prompted me to dig up this almost forgotten recipe was I had all the ingredients at my fingertips—a new tub of crème fraîche, links of hot Italian chicken sausage, whole grain Dijon mustard, and frozen peas in the freezer. I thought what a great spring pasta recipe, especially if you are growing peas and fresh basil in the garden, and have ripe lemons from your trees.

Such a nice spring flavor pasta recipe, using asparagus comes to mind too. You could easily substitute fat fresh asparagus for peas too, blanching diagonally cut asparagus pieces for two minutes in pasta boiling water, straining them in a large scoop, and plunging pieces in an ice water bath to drain, cool, and pat dry. Ready to add to the recipe.

The recipe calls for half-fat or reduced crème fraîche, which I have never seen in the United States but is probably readily available in the UK. I use regular crème fraîche, and consider it a real treat. Adding the crème fraîche to the warm cooked pasta creates a light almost “alfredo-like” sauce, perfect for blending with all of the other ingredients, and without the heaviness and cheese.

This recipe is from BBC Good Food Magazine, Christmas 2001. BBC Good Food is the UK’s number one monthly food magazine that is packed with brand new recipes for everyday meals. I can’t remember how I came upon the magazine recipe, but I know I was taking a wine course at Mira Costa College in the evening, and quickly jotted this recipe down in class on notebook paper. Maybe I borrowed the magazine from a fellow classmate. I sure am glad I did, because I really like the simple combination of flavors that make this recipe a great one, and have enjoyed it over the years.

The recipe calls for 200 ml of crème fraîche which is about 3/4 of a cup minus 2 tablespoons. It serves four people and takes about 25 minutes to make. Vegetarians can use sliced mushrooms instead of sausages.

Pasta with Sausage, Lemon, and Peas

Makes Four Servings

BBC Good Food Magazine, Christmas 2001

Ingredients:

10 oz. dried pasta, such as penne

3/4 pound of quality pork sausage, or sausage of your choice

1 tablespoon olive oil

8 ounces frozen peas, or fresh peas, or blanched asparagus pieces

Pinch of chili flakes

Grated zest of one lemon

1 tablespoon whole grain Dijon mustard

200 ml. tub half-fat crème fraîche

Handful of fresh basil leaves torn

Directions:

1) Cook the pasta, throw in a teaspoon of salt. Three minutes before the pasta is ready, add in the frozen peas and cook with pasta.

2) Meanwhile, fry the sausages. Split open sausages into bite size pieces to cook. Heat oil in frying pan, and stir fry the sausages for 3-4 minutes or until cooked through.

3) Add the seasonings. Add the chili flakes and lemon zest to the sausages and cook 1 minute. Stir in the mustard and crème fraîche and simmer for 1-2 minutes. Drain the pasta and peas, and stir into the sausage meat mixture. Season well with salt and pepper, stir in the fresh basil leaves and serve. Enjoy!

Please share if you have a favorite spring recipe you enjoy making over the years.

Bon Appétit et Bon Weekend….Bonnie

Recipes, Food StylingBonnie Jo ManionApril 27, 2022BBC Good Food Magazine, Perfect Spring Pasta, Domaine de Manion, A Taste of French Country Living, Provence Life, Seasonal food recipe, seasonal foodComment