WRITTEN ON August 12th, 2009 BY Meredith AND STORED IN Chick peas, Dinner, Pasta, Turkey

Well, look what the cat drug in…the dog days of summer have finally arrived here in the Northeast, and the concrete jungle that is Manhattan in August is as hazy as a college student on holiday in Amsterdam.  Given that our air-conditioning chug-a-lugs slowly to life on even the coolest of days, my oven has remained resolutely in the “off” position for the last week.  I’m allowing myself to be inspired at the Greenmarkets and trying to use ingredients in their natural state, i.e. raw, as much as possible.  A quick flash in the pan is really all I’m good for these days, so this light pasta is perfect.  Just boil some water and saute up the turkey sausage.  The stove is in cool down mode after a mere 10 minutes.  The residual heat from the pasta and sausage will heat the chick peas and raw zucchini, and the herbs are added in at the last moment in order to retain their bright, fresh quality.  Eat it in front of the fan while mentally planning your next vacation.

A Flash in the Pan

A Flash in the Pan

Cavatelli with Zucchini, Turkey Sausage and Chick Peas (serves 4)
1 lb dried cavatelli, cooked according to package instructions with ¼ cup pasta water reserved
2 medium sized zucchini, small dice
1 can chick peas, drained
1 lb turkey sausage, casings removed
¼ cup dry white wine
2 large handfuls fresh basil, torn into pieces
2 handfuls fresh chives, chopped
Olive oil
Salt and pepper to taste
Freshly grated Pecorino cheese
Coat a large sauté pan with olive oil over medium high heat. Crumble sausage and saute about 5 minutes until cooked through.  Add white wine, scrape bottom of pan to loosen all browned bits of sausage.  Add reserved pasta water, allow to boil.  Turn off heat.  Add chick peas, zucchini, and hot cooked pasta.  Toss to combine.  Drizzle with about 2 tbsp olive oil, salt and pepper to taste, and freshly grated cheese.  Toss in herbs, serve.

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