Mister Sive is at the helm this fine morning for our Wine & Dine Wednesday post, whipping up a family favorite.
Readers of my husband’s blog know our love of barbeque. This dish captures that char and smokiness, here from veggies and sausages, and melds it with pasta and cheese. Yum! Like many of Ted’s and my favorite things, you can vary what you put in to capture whatever looks good at the market or strikes your fancy. This version highlights the local sugar snap peas which are so phenomenal this time of year—they take well to the BBQ, holding up to the heat and developing a wonderful caramelization.
Prepare your barbeque. You’ll want a full bed of coals, to fit a mixture of different foods cooking at the same time. Hot, but not super-hot. Don’t worry about a little bit of black char on the veggies; when mixed in it just adds to the BBQ lusciousness. As your foods finish cooking, wrap well in aluminum foil so they stay warm.
1 head of Romanesco, leaves trimmed, the large florets cut off the main stem, well brushed with olive oil.
1 head of Cauliflower, prepped the same.
1 pound of Sugar Snap Peas, with ends trimmed and the center string removed.
2 medium to large Sweet Onions, cut into 6ths, through the hard core (so the slices in each chunk stay together while cooking), rubbed with olive oil.
4 cobs of fresh Corn, shucked, and rubbed with butter.
10 links of good Sausage (these were Ulis from the Pike Place Market); we like a mixture with both some sweet and spicy Italian.
As you’re finishing the last phase of grilling, put your pasta pot on. When the water is boiling and before you add the pasta, dip 1 pound of English Peas, shelled, into the water for just a minute. Drain, put aside, and cover. Cook 1 pound of pasta; we like Farfalle, as it catches the bits and pieces so well. When the pasta is cooked and drained, add a couple good glugs of EVOO, and half of a 1/2 pound of grated hard sharp cheese, such as Asiago or Romano.
Uncover your veggies one at a time, and chop the larger pieces up a bit—you want big chunks, but nothing that needs a knife. Add to the pasta mix, covering the pasta mix between batches of mixing in veggies to keep it all warm. Cut the corn off of the cob and add. Slice the sausage and add. Add the second 1/2 of the grated cheese, along with 1/3 cup of finely chopped fresh herbs (I used used thyme and oregano from the WestWard herb pots). Lastly, top with the quick cooked English Peas.
We served this with a simple arugula salad dressed with balsamic vinaigrette and a caprese salad. Partnered with a glass of chilled rosé, you’re now ready for Summer!