Creamy Sausage Orecchiette with Garlic Scapes and Summer Peas

Creamy Sausage Orecchiette with
Garlic Scapes and Summer Peas

I had the chance to put together a nice improv meal on Friday by basically raiding the fridge. Here's what I cooked up (the quantities are approximate, to say the least):

Ingredients

• 1/2 kg hot Italian sausage
• 1 pint of fresh peas, shelled
  
• 5 garlic scapes, chopped finely
  
• 1 onion, diced
  
• 1 cup of cream
• 1 cup of parmesan cheese, grated
  
• Handful of fresh parsley, chopped roughly
  
• Salt & pepper to taste
• 500g orecchiette pasta
  

Prep

1. Take the casings off the sausage and brown them in a deep pan. Remove and reserve.
2. Throw in the onions and sweat them for a few minutes followed by the garlic scapes. Once they've softened throw the sausage back in and mix it up.
   
3. Add the peas and cheese and allow it to melt. Stir in the cream and cook it on low then season to taste.
4. Hopefully by now you've got your pasta ready, if not, travel back in time until step (0), boil water, make pasta, etc.
5. Mix the pasta and the cream sauce, garnish with the parsley and serve.

One final note, I'm pretty thrilled with the garlic scapes that Karen picked up at the Liberty Market last weekend. They've been delicious in pretty much everything I've used them in. Between the Liberty and the St. Andrew's Markets it's great being able to access to fresh produce every weekend.