Island Dish: Spring Fettucine
When I think of spring, lamb and asparagus come to mind!
- by Rosemary Scott – Deep Cove Market, Seaside Magazine
“The Galloping Goose Sausage Co. in Metchosin makes excellent herbed lamb sausages. They are gluten- , MSG- and preservative free. We are fortunate here at the Deep Cove Market to be able to carry fresh asparagus from Raphael at Guités Farm on Oldfield Road. I’m a big fan of easy one-dish meals, so I have combined a number of items I carry here at the Market into one entrée. This dish could easily become gluten free by substituting the pasta with a rice pasta or quinoa. I also think the lemon cooking sauce would pair nicely with chicken if you are not a lamb fan. We carry farm-fresh, free-range, antibiotic-free chicken from Kildonan Farms located right here in North Saanich. I am also a huge lover of Greek food, so I combined the lemon and lamb with peppers, onions and feta. I hope you enjoy it as much as I did!”
Greek Pasta with Sausage, Peppers & Onions (serves 3 – 4)
- 1 package Galloping Goose herbed lamb sausage (4 links)
- 1 package Al Dente lemon chive fettuccine [or gluten-free equivalent]
- 4 oz. Rao’s homemade Lemon Cooking Sauce
- 1 yellow pepper, chopped in ½-inch pieces
- ½ red onion, diced
- grape tomatoes, halved
- local asparagus cut in 1- to 2-inch pieces
- feta cheese, crumbled
- Cook fettuccine according to directions on package.
- Pan fry the sausages in a little olive oil. When browned, remove from heat and slice into one-inch-thick medallions. Return to pan and add the chopped red onion. When the sausage looks cooked through and the onions are tender, add the peppers and asparagus. Sauté for a few minutes until the veggies are tender crisp. Add the tomatoes and cook for one more minute.
- Drain the fettuccine and return to pot. Drizzle the lemon cooking sauce over the pasta and mix until the noodles are thoroughly coated. Plate up the noodles and top with your sausages and veggies. Sprinkle liberally with crumbled feta cheese.
- Remember that you can substitute chicken for the lamb, and quinoa would be a great alternative for the fettuccine. I served a local mixed green salad on the side
- Bon Appétit!
“A Funky Market and Community Meeting Place in North Saanich!”
Deep Cove Market has been serving celiacs for more than ten years with an eclectic selection of the very best gluten-free products that Vancouver Island has to offer.
A first and last stop shop for locals and tourists alike. Minutes from Schwarz Bay Ferry Terminal as you arrive or a last stop before heading to Vancouver or the Gulf Islands, you’ll be sure to leave with items you won’t find anywhere else.
An ideal destination for a Sunday drive or bicycle trip from Sidney or even Victoria. Be welcomed with wide verandahs, aisles jam-packed with goodies and shaded, picnic seating in a beautifully landscaped garden.