Hilary’s Famous Family Pasta Dish . . .
With Mouton Sausage!!!
If you’re one of those folks who have never been privileged to taste pastured lamb and wonder what the hoopla is about, we’re gonna let you in on the secret!
Did you know that there’s Lamb CAFOs?
When we think of Concentrated Animal Feedout Operations, it’s more likely that beef spring to mind instead of cute woolly lambs. But they do. Lambs crowded in feedlots taking looong rides from western Kansas to California for slaughter and distribution.
Or maybe you’ve seen restaurants bragging on their New Zealand Lamb. Well, New Zealand has an excellent reputation for lamb because….. they are GRASSFED. Like ours. Only without the fossil-fuel-consuming ocean ride!
So… how do you cook Lamb?
Once again, Hilary to the rescue (with an amazing, simple pasta dish!) You may have met Hilary at market this summer, but if you didn’t you certainly saw the fruits of her labor! Our amazing Yale intern took the market trailer under her wing and ensured that y’all had a steady supply of quality meats during the pandemic.
She’s returned to college, but her influence is still very much at Cedar Valley Farms. With this flavorful Mouton Sausage back in stock, my mind immediately flew to this special pasta dish: super simple but packed with flavor! Featuring veggies you can still get at market! The bold flavor of our Mouton pairs well with the kale and feta.
I whipped this up after I’d donated blood: iron rich red meat and kale plus tomatoes – which are known to accelerate iron absorption!
Cedar Valley Farms benefitted from two fantastic interns this summer; Hilary is on the left and Cecelia is on the right.
Hilary’s ‘Can’t Miss’ Super Simple and Tasty
Kale, Tomato, Feta, and Sausage Pasta Recipe
We’re happy to share our adaption of Hilary’s family’s go-to weeknight ‘need to get something of the table…that everyone LOVES’ recipe . . . Let us know if you try it!
This is one of the most frequently-eaten dishes in my family. It’s also really easy—even my mom, who maybe touches the stove twice a year, can make it. It’s also reallyyyyy good.
I use a ton of feta cheese because cheese is delicious, but some could consider it excessive. Also, I use block feta and dice it because it’s cheaper, keeps longer, and uses less plastic, but pre-crumbled feta makes this recipe even easier!
This serves five people, but is great left over and the recipe can be easily downsized.
1 pound Bowtie Pasta, other shapes will do, but bowtie holds the other ingredients in this recipe the best
2 bunches Kale, it might seem like you’re buying too much, but the kale cooks down a LOT
2 – 4 cloves minced Garlic
1 pint Cherry Tomatoes
1.5 – 2 square blocks Feta Cheese
About 1 cup walnuts, optional
- Halve the tomatoes.
- Dice the feta into small pieces, if using block feta.
- Chop the kale.
- Start a large pot of water to boil on the stove.
- Once the water reaches a boil, salt the water and add your pasta.
- Cook until al dente.
- In a large skillet, brown the sausage.
- Remove sausage to a paper towel lined plate.
- Pour out excess rendered fat, but you still want a bit to flavor the Kale later.
- Sauté kale at medium heat in the same skillet used to brown sausage. Add a bit of olive oil, if needed.
- After 3-5 minutes, add the minced garlic and salt.
- Return the sausage to the skillet with the Kale.
- Sauté until kale is fully wilted and softened, but still has a little crunch to it. This will give the pasta some extra texture.
Pulling it all together
- Once pasta is finished, drain and return to the large pot.
- Drizzle on a bit of olive oil and mix thoroughly.
- Add the tomatoes, kale and sausage, and then the feta cheese to the pot.
- STIR and ENJOY!