Late Spring Pasta with Peas, Lemon, Basil and Plant Based Italian Sausage (Vegetarian)
A bright and silky pasta that is fresh and perfect for late Spring and early Summer. It features peas, vegan sausage, basil, lemon and Parmigiano Reggiano cheese. It's a must try, trust me!
Sometimes, simplicity is key.
That is why this pasta is so good. There isn't too much fuss, it comes together quickly, and even though some of these flavors are big, they each sing equally together in this dish.
While, lemon, basil and cheese are not revolutionary pairings, I think the ratios here are what makes it for me. The Italian sausage (vegan of course) also adds a salty umami that boosts the satiety of the dish, making it somewhat addictive.
Pasta has always been one of my first loves, aside from cake. It feels like home to me and it makes me happy. When I accumulated so many peas from my CSA program, I knew they'd fit perfectly into a dish like this.
Peas, though often viewed as frugal, are kind of a hero ingredient. The sheer amount of protein that gets packed into each pea is amazing (8g per cup!), all the while delivering a fresh snap that so many dishes, like this one, need.
I have a few notes on turning this dish into a fully vegan dish within the recipe, so be sure to look out for that. Since the pasta water is so crucial and the dish is so simple that the texture of the pasta is important, try to use gluten containing pasta. You can use frozen peas if they're not in season (but try and find fresh), just be aware of the excess water they may emit and do not over cook them!
This recipe has been a big hit with everyone, so I hope you enjoy!
LATE SPRING PASTA WITH PEAS, LEMON, BASIL AND ITALIAN SAUSAGE (VEGETARIAN)
(serves 3-4 hungry people)
Ingredients:
1 lb. long pasta, such as bucatini, spaghetti, tagliatelle, etc.
2 tbsp olive oil
3 plant based hot Italian sausage links (I use Beyond Meat)*
4 tsp lemon zest + ½ cup lemon juice (this is about 4 large lemons worth of zest and juice)
1 ½ cups freshly grated Parmigiano Reggiano or parmesan cheese**
1 ½ cups pasta water
1 cup fresh peas
½ cup fresh basil, lightly chopped then measured
Salt to taste (this will depend on how salty your pasta water and sausage are)
1 tsp black pepper
Instructions:
Zest your lemons into a small bowl, ensuring you have 4 teaspoons. Then, juice your lemons into a measuring cup to ensure you have ½ a cup.
Combine the zest and juice, then set aside.
Bring a large pot of water to a boil and season it well with salt. It should be salty like the sea, and this is important because it will help season our dish.
Add in the pasta and cook until just shy of al dente (about 1-2 minutes before the packaging directions say. If they provide a range, like 9-11 minutes, it’ll be just under 9 minutes). It will continue to cook when everything is tossed together, so do not overcook your pasta. Be sure to reserve 1 ½ cups of the boiling pasta water just prior to draining.
While the pasta is cooking, add the 2 tablespoons of olive oil to a large heavy bottomed pan and turn it up to medium-high heat.
Crumble in the sausage (remove the casing if using Beyond Meat sausages) and sauté until the crumbles are fully cooked and golden brown, about 3-5 minutes.
Add in the fresh peas and sauté for another minute.
Drain your pasta, then add it to the peas and sausage along with the lemon juice, pasta water, salt and 1 tsp of pepper.
Stir until the liquid has reduced slightly, about 2 minutes, then turn the heat off. Add in the parmesan cheese and stir the pasta until the cheese is melted and the sauce has become creamy. This may take a few minutes.
Stir in the chopped basil, then divide between each plate.
Top with extra cheese, basil, lemon zest and pepper if desired, then eat right away!
Notes
*Beyond Meat sausages are 100g each, so use 300g of vegan sausage if using another brand.
**Many Parmigiano Reggiano cheeses are technically not vegetarian due to animal rennet. Use what you’re comfortable using. Also, the dish may not come together if you use anything other than purely grated cheese. Many pre-grated cheeses have anti-caking agents added, which prevent it from melting properly. Be sure to check the ingredients and only buy very freshly grated cheese or grate it yourself. In terms of making this dish vegan, I am unsure how plant based cheese would work here. If you would like to use it be sure to use one that you like the flavor of, melts well, and has a similar flavor profile to parmesan cheese. I have heard good things about the Violife parmesan, but I haven’t tried it myself!
