On The Menu: LEMON SAUSAGE FARFALLE

I love making hearty, earthy meals as autumn hits.
This meal is super easy to make, and amazingly delicious!

YOU’LL NEED

2 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
2 celery stalks, chopped
1 green pepper, chopped
6-8 baby bella mushrooms, chopped
2 whole fresh lemons , zest and juice
1 pound ground pork sausage
8 oz. farfalle pasta
fresh feta (optional)
celery leafs (optional)
salt
pepper

Pour olive oil in a cast iron pot, get to Medium High temperature.
Brown the onions, garlic, and celery.

Add mushrooms and green peppers.
Add pinch of salt and pepper.
Mix around to soften.

You don’t want to overcook anything at this point, we are just ‘sweating’ the veg right now.

Once the vegetables are done per step above, place in separate bowl.

Add the sausage to the pan and brown.

During this step, in a separate large pot, boil water for the farfalle.

Once the meat has been browned, add the onion veg mix.
Mix well.
Add the zest of two lemons, and the juice of one.
(do not juice the second lemon yet)
Add a bit more salt and pepper.

The water should be boiling. Add in the farfalle.
Cook al dente, as the pasta will cook a bit further in a later step.

Stir the meat as the pasta is cooking.

Once the pasta has finished cooking, strain and add to the cast iron pot. Mix everything together well, then add the juice from the second lemon.

Turn up heat to high to get everything crisped up.
Cook for about 10 minutes, stirring often.

TO GARNISH

Chop up the some celery leaves, crumble fresh feta.