Pasta from the CSA bag.....Pasta with green beans, zucchini, onions and sausage

Just a wonderful bag this week--fresh eggs, green beans, zucchini, green tomatoes, onions, cherries (these rarely make it to recipes as I eat them first!!!)......and with many thanks from my dear friend Patty for the wild black raspberries.....wow...what a dinner!

Pasta
1 lb of orecchiette pasta, my favorite brand of pasta is De Cecco (any small shape like penne is just fine).
4 farm fresh eggs
1 Cup of Ricotta Cheese
Kosher salt and freshly ground pepper (go easy on the salt, you can add later b/c the cheese and sausage are salty)
fresh green beans trimmed and cut in half
green zucchini finely sliced
yellow sweet onion, finely sliced
1 lb of bulk sausage
Shredded parmesan

Heat a large pot of boiling water, add salt and cook pasta according to directions on box.  While waiting for water to boil and to cook pasta.....

Place green beans on a plate with a few tablespoons of water, cook about 3 minutes remove and set aside.

Heat a saute pan and crumble and cook sausage.  Remove and drain on paper towel.  Add a bit of olive oil to pan and saute onion on medium heat until golden, add zucchini and cook another few minutes, raising the heat to medium high.

In a large pasta serving bowl....beat the 4 eggs, add ricotta, salt and pepper.  When pasta is done drain well and add to egg mixture, adding a little pasta and stirring so you don't scramble the eggs--you want a smooth sauce.  After pasta is combined, add sausage, green beans, onions and zucchini...toss to combine and top with shredded parmesan.

Black Raspberry Crunch
Preheat oven to 350 degrees
Using an 8X8 inch glass baking dish, butter the dish and set aside.

Filling:
2 C of black raspberries (or any fruit you have, cherries, blueberries, etc.)
2 T of Chambord (berry liqueur)
zest and juice of one lemon
1/4 tsp salt
2-3 T of quick cooking tapioca (depending on how juicy the fruit is)

Pastry:
1/2 C of butter, melted
1-1 1/2 C of brown sugar packed
1 C all purpose flour
1 C quick cooking or old fashioned oats (not instant)
1/4 tsp each of: salt, baking powder, and baking soda

For the filling: Combine the fruit, liqueur, lemon zest and juice, tapioca and salt. Let sit for 15 minutes.
For the pastry: Combine the melted butter with the sugar, flour, oats, salt, baking powder, and baking soda.

Place 1/2 of the pastry mixture into the 8X8 inch pan--spreading it evenly, then top with fruit and liquid from fruit--in an even layer, then top with remaining pastry mixture.

Bake for 30-35 minutes until browned and bubbly.
Serve with a good quality vanilla bean ice cream.