Cook the Book: Pasta with Peas, Sausage, and Mint

As the week winds on, Eric Gower, the author of The Breakaway Cook, keeps impressing me with the simple but delicious-sounding recipes in this book. I haven't cooked his Pasta with Peas, Sausage, and Mint yet, but rest assured, I'm adding it to my recipe collection and will probably use mango sausage, as Gower recommends, when I cook it (which will probably be for dinner tonight).

Cook the Book: Pasta with Peas, Sausage, and Mint

About This Recipe


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 fresh garlic clove, minced
  • 4 cups frozen baby peas
  • Zest and juice of 1 lemon, preferably Meyer
  • 1/2 cup chicken stock
  • 1 cup chopped fresh mint
  • 1 pound linguine (or other pasta)
  • 1 cup chopped fresh sausage (about 1/2 pound)
  • 1/2 cup freshly grated Parmesan cheese


  1. 1

    Bring a large pot of salted water to a boil for the pasta.

  2. 2

  3. 3

    Add 3 cups of peas to the onion-garlic mixture, stir, and add the lemon juice. Continue to cook for 10 minutes, until the peas are thoroughly warmed.

  4. 4

    Add the chicken stock; bring to a boil. Turn off heat, transfer mixture to a blender (in batches, if needed), and pulse until coarsely puréed. Add the mint and purée. Return the purée to the pan and keep warm over low heat.

  5. 5

    Cook the pasta in the boiling water until al dente. While pasta cooks, sauté the sausage in a separate small pan until crisped at the edges and cooked through, about 5 minutes. Drain cooked pasta; transfer to a large serving bowl. Thoroughly mix in the sauce. Taste for salt, and top with the sausage and cheese.


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