1 box 3/4 lb (375 g) gemelli pasta

• 2 cups (500 ml) fiddleheads, thoroughly washed and drained or
• 2 cups (500 ml) green beans cut into pieces

In a large pot, cook the pasta in salted boiling water until al dente. Drain and oil lightly. Set aside.

In a saucepan, cook the beans or fiddleheads in salted boiling water for 3 to 5 minutes, depending on size, until tender. Rinse under cold running water. Drain. Set aside.

In a skillet, brown the sausage in the oil. Drain and keep the drippings. Set aside.

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