Matera Perline Beans with Green Garlic Scapes & Pea Vines

Also topped with Italian sausage, this hearty dish is still incredibly light and flavorful.

1½ cups Vero Matera Perline Beans, soaked overnight in a large pot of water, and drained
1 bay leaf
½ pound Skagit River Ranch Italian sausage (optional)
½ pound pea vines, trimmed of any tough ends
4 green garlic scapes, trimmed of ends and thinly sliced
2 tablespoons olive oil
1 tablespoon butter
Parmesan cheese, for grating
Sea salt and fresh ground pepper

1. Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1½ hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.

2. Meanwhile, if using, cook sausage in a large sauté pan over medium-high heat, breaking up into small pieces. Once cooked through, remove from pan with a slotted spoon and set aside. Add olive oil to the same pan, then add pea vines and green garlic scapes, season with salt and pepper, and briefly sauté, about 1-2 minutes, until vines are tender and scapes are fragrant.

3. Add beans to pan with pea vines and scapes, then add back in Italian sausage and butter, lightly tossing everything together. Season with salt and pepper as needed and topped with fresh-grated cheese.

Glories of Springtime Recipes


Lemons to figs, succulent artichokes to hearty Bietole chard, this week’s box captures both the flavors of spring in the Northwest, and of Italy. Complemented by a rustic casarecce pasta, olive oil-rubbed Grana cheese and sweet organic Italian sausage from Skagit River Ranch, as well as an expressive Italian wine, the farm-fresh menu savors the delicate yet bold nuances of this beautiful season.

Here are a few recipe ideas for the week:

Artichokes with Parsley & Lemon Pesto
Tossed with a fragrant spring pesto, this side dish pairs wonderfully with this week’s pasta main.

Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.

Grilled Fig Salad
Accented by warm figs, this salad is a perfect use for this week’s plethora of spring greens!

Sautéed Pea Vines with Garlic
This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.

Sautéed Pea Vines with Garlic

This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.

1/4 pound pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt

1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.

2. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

this week's recipes
cozying up to fall

farm & garden notes
hello, october!

photo gallery



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