Hi All!
I am embarking on a new adventure with KICS, Cooks n Corks, and the Coquitlam Farmer's Market. Beginning in May I will be teaching cooking classes! We are starting with 2 and we will go from there. The focus of the classes will be what is fresh, local and in season. May 25th is the first class. I will source as many of my ingredients as I can from the amazing selection of goodies at Cooks N Corks, and the wonderful vendors at Market. The following recipe is my first experiment. Good thing my family and friends are willing to be guinea pigs while I play!
PENNE WITH ASPARAGUS, GARLIC SCAPES AND SAUSAGE
Coarse salt and freshly ground pepper
4 C. dried penne (or other tubular pasta)
3 C chopped asparagus
1 C chopped garlic scapes
1/4 c extra-virgin olive oil
1 clove minced garlic
1/2 tsp fleur de sel
2 Tbsp KICS lemonade syrup
1 tsp anchovy paste (Do NOT leave this out, it is the magic ingredient!) (After KICS of course!)
4-5 mild italian sausages, casings removed
grated Asiago cheese, for serving
In a large pot of boiling, salted water, cook past according to package directions. In the last 2-3 minutes, add the asparagus and garlic scapes and cook until bright green and crisp. Reserve 1 cup of the pasta water, drain pasta and vegetables.
Meanwhile, in a small bowl, whisk together oil, KICS, anchovy paste, garlic, 1/2 tsp coarse salt and 1/4 tsp pepper. Set aside.
Brown sausage in frying pan until cooked through, about 8-10 minutes.
Return pasta and vegetables to big pot, add sausage and oil mixture. Toss well to combine, adding reserved pasta water as needed to form a thin sauce that coats the pasta.
Serve sprinkled with grated Asiago cheese.
I was so impressed with the way this turned out that I ate 2 bowls!
Let me know what you think.
