I finally had a chance to incorporate pasta this week! I had some peaches and golden beets from Saturday’s farmers market trip, so I incorporated those into the pasta and sauce, using a puree of the beets and peaches to be my liquid in the pasta dough (1/4 cup liquid to 1 cup flour). What’s great about making your own pasta is that you can substitute any liquid or puree and make some really neat pasta. The color doesn’t show up in this one, but the flavor did – the peaches added an interesting sweetness. The sauce was made from a whole bunch of leftover vegetables in the fridge. I had some tomatoes on hand, threw in onions, garlic scapes, and the leftover puree from the pasta. It made the sauce a more orangey color, but was still delicious. The chicken sausage was leftover in the freezer from the prior chicken vendor at the market who moved to Florida over the winter. I miss her, but I did stock up well before she left!
Peachy Pasta with Potatoes and Chicken Sausage:
Chicken Florentine Sausage – Mountain View Organics
Potatoes – Jack’s Farm
Whole Wheat Pastry Flour – Mill at Anselma
Garlic Scapes – Jack’s Farm
Clipper Cheese – Birchrun Hills
Tomatoes – Jack’s Farm
Golden Beets – Charlestown Farm
Onion – Jack’s Farm
Non local – Olive oil, salt, pepper