Wednesday, June 3, 2009

Back to the Real World...nuts. - Fresh Pasta with Favas, Tomatoes and Sausage

Two things of note:

1. I survived the trip (obviously). Anti-anxiety Drugs? Yes. Worth it? You bet.

2. I am a wedding crier.

I can't believe that last one. I'm supposed to be the sarcastic, slightly cynical and extremely practical friend. I am not supposed to be the one crying at the wedding. I cried exactly three separate times at this wedding, once when Beth asked for me to come back to be with her before the main event, it was the first time I'd seen her in her dress since she first tried it on and she looked absolutely beautiful. So of course, I adjusted her veil, smoothed her dress, hugged her and cried. I cried again during the ceremony and then AGAIN when they had their first dance. Luckily one of the groom's firefighter friends thought that was pretty cute and made me his dance partner for the rest of the night. Ah, Portland's finest! Oh, and I also cried when the bride and groom left for Mexico, but again, she left me with the easy on the eyes firefighter and a beach bonfire, so I really can't complain.

To be honest, I think I like weddings quite a bit. I like the smaller traditions of it all, even if it's not a traditional wedding. Not the "I do" stuff in a church or with a minister, but the certain smaller moments, like seeing your friend in the few moments before the ceremony starts and she says I do, standing in her dress in anticipation, happy and glowing. Watching the new couple have their first dance, whispering to each other and enjoying themselves. The popping of champagne corks before the first toasts, the cheers during the first kiss, and, of course, the cake. Because who doesn't love to eat cake?

And so, Beth is married! It was lovely, and I'm back! But to be honest, not at all ready to be. But! One other item of note! I've torn through my Mother's back collection of bon appetit magazines and now have a ton of recipes in store.

While I haven't recovered from wedding mode, I was extremely impressive today and against all odds, made it to the farmer's market this afternoon after my flight. I had my eye on this recipe the whole weekend and wasn't able to get to it, so I decided to get to work first thing. It was fantastic, easy (aside from the fava beans) and so perfect with fresh ingredients.

More on the wedding and the trip later, for now, this:

Fresh Pasta with Favas, Tomatoes and Sausage
adapted from bon appetit magazine

2 tbsp olive oil
1/2 cup chopped onion
2 cloves of garlic, coarsely chopped
1/8 tsp dried crushed red pepper
1/2 lb Italian sausages, casings removed
1/4 cup dry white wine
1 1/4 cup chopped plum tomatoes
1 cup shelled fava beans (from about 1 lb), blanched 3 minutes then peeled
3/4 lb fresh pasta (I used Meyer Lemon fettuccine from Phoenix Pastaficio)
2 tbsp grated Pecorino Romano cheese
2 tbsp chopped mint

Heat the olive in a large saucepan over medium. Add the olive oil, onion and garlic. Saute for roughly 6 minutes, until the onion is translucent. Add the sausages, breaking them apart with a fork. Saute for about 3 minutes until the sausage is browned. Add the wine and deglaze the bottom of the pan. Next, add the tomatoes and favas and saute for about 5 minutes until the tomatoes are softened. Season with salt and pepper.

After you've added the tomatoes and favas to the pan, start a large salted pot of boiling water for the pasta. Cook until al dente texture. Drain and reserve 1/2 cup of the pasta liquid. Add the drained pasta to the saucepan with the tomato mixture and toss gently over medium heat to combine so that the sauce coats the pasta. If the mixture seems dry, add some of the reserved pasta liquid. Mix in the 2 tbsp of the Romano cheese and the mint. Serve and enjoy!

1 comment:

  1. Dude, I just teared up watching Say Yes to the Dress.