Tuesday, March 23, 2010

Spring Forward

This Saturday was the first day of the 2010 Portland Farmers’ Market in the South Park Blocks. And the weather couldn’t have been more gorgeous. Trevor is back at the Persephone Farm stand and that means more fresh veggies for us. It is still a little early in the season, so all the Persephone greens were snapped up pretty quickly. But there were plenty of leeks and a few heads of cabbage, so I threw them in my market bag with a Lidia Bastianich recipe in mind: Whole Wheat Pasta with Sausage, Leeks and Fontina.
It’s a wonderfully flavorful vegetable-packed pasta dish. If you love pasta, but get tired of tomato sauce, give this a try. Leeks and shredded cabbage cook down to an almost silky texture. The sausage adds some heat and the whole-wheat pasta is really filling.
This recipe was published in Lidia’s Italian-American Kitchen and Cooking Light magazine. I’ve included the link to the Cooking Light version since it’s available. The recipe in her book calls for more olive oil and three links of sausage instead of one, and more cheese. I used the version in her cookbook and chose leaner turkey sausage instead of pork. Either way, the dish is delicious.

Whole Wheat Pasta with Sausage, Leeks and Fontina

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