Greek-Style Lamb Sausage and Linguine

Adapted from Kim Denney, Chestnut Farms

Makes 6 servings.

The spices in Chestnut Farms' Greek-style lamb sausage inspired this dish, which comes together quickly and never fails to impress. Serve the sausage mixture over linguine or your favorite pasta, add a green salad from the farmers' market, a loaf of fresh crusty bread and a glass of wine for an elegant spring or summer supper.

Chestnut Farms sells their sausages at the Arlington, Lexington and Natick farmers' markets.

1 pound linguine (or your favorite pasta)

1 tablespoon olive oil

1 medium onion, chopped

1 pound Chestnut Farm lamb sausage, sliced

2 tablespoons fresh basil, chopped or torn

2 tablespoons fresh oregano, chopped

1 28-ounce can tomatoes

½ cup pitted Kalamata olives, chopped

¾ to 1 cup crumbled Feta cheese, divided

In a large pot, bring water to boil and cook linguine according to directions.

In a sauté pan, heat olive oil, then add onion and cook until soft. Add the lamb sausage and sauté for 7 minutes. Add the basil and oregano.

Stir in the tomatoes and olives and cook until heated through. Add ½ cup of Feta cheese and cook for 90 seconds.

Drain the linguine and transfer to a bowl. Spoon the sausage mixture over the linguine. Serve with remaining Feta as garnish.