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Fettuccini and Andouille Sausage Pasta
1 pound Fettuccini Pasta, cooked
8 ounces Andouille Sausage, diced (may substitute kielbasa or chorizo)
1 cup butternut squash*, diced small
2 cups kale*, thinly sliced
1 tablespoon garlic*, minced
1 each lemon, juiced
1 tablespoon fresh thyme leaves*
¼ cup unsalted butter
¼ cup Glenora Dry Riesling*
2 cups crème fraiche (may substitute sour cream)
Preparation:
In a large sauté pan, lightly brown the butter then add the garlic and butternut squash and cook for three minutes. Add the Andouille sausage and cook for four additional minutes.
Add Glenora Dry Riesling simmer for two minutes. Add kale, thyme, lemon juice and crème fraiche and cook for five minutes. Add hot fettuccini and toss together. Season to taste with salt and pepper.
Makes 4 servings
*= local ingredients