English Pea Pasta with Ricotta and Lemon, Roasted Carrots, and Grapefruit
Yields 8 servings
from Chef Adrian Villarreal of The Spence, Atlanta Georgia
English Pea Pasta
1 cup semolina
1 cup all-purpose flour
1 tablespoon salt
7 ounces pea purée (recipe follows)
Butter and vegetable stock for glazing
1 teaspoon baking soda
1 cup shelled English peas
Large bowl ice water
2 cups ricotta (homemade or quality store-bought)
2 tablespoons lemon confit, minced (homemade or quality store-bought)
2 tablespoons extra virgin olive oil
1 tablespoon parsley, chopped
1 teaspoon mint, chiffonade
1 teaspoon salt
1 teaspoon black pepper, ground
2 cups peeled and cut carrots
4 tablespoons butter
4 tablespoons cream
Salt to taste
24 baby carrots with 1 inch of top, thoroughly washed
½ cup vegetable stock
¼ cup pineapple juice
2 tablespoons butter
Salt and pepper to taste
1 teaspoon parsley
Buttermilk and Grapefruit Dressing
½ cup buttermilk
½ cup grapefruit oil
¼ cup grapefruit segments (if available)
1 teaspoon mint
1 teaspoon tarragon
Salt and pepper to taste
To make pea purée, bring several quarts of water to a boil with 1 teaspoon of baking soda.
Add English peas and boil for 1−2 minutes. Remove and submerge peas in a large bowl of ice water and let sit for 5 minutes.
Strain out ice water and pat peas dry. Pour peas into a blender and purée until smooth.
To create the pasta, mix flours and salt together and dump onto a clean work surface in a mound. Make a well in the middle of the flour and crack egg into the hole. Add pea purée as well.
Using your fingers, slowly incorporate flour into egg/pea purée mixture until a rough dough forms.
Flour your work area and knead pasta until smooth and pliable (could take anywhere from 3−10 minutes). Once smooth, wrap in plastic and allow dough to rest for 30−60 minutes.
Set pasta machine to widest setting and pass dough through. Fold into thirds and repeat. Repeat 4 times, then move to next lowest setting. Repeat this process until pasta is at desired thickness.
Let pasta dry for 10 minutes untouched.
For ricotta stuffing, add all ingredients to a large mixing bowl and whip together. Add the stuffing in desired portions to the pasta laid out on a flat work surface and cut into desired shape (ravioli, tortellini, or even pea pods!).
For carrot purée, cook carrots in salted water until fall-apart tender. Drain and dry. Blend with butter and cream until smooth. Season.
For roasted carrots, add all ingredients except parsley to a pan and cook over medium-high heat. Simmer until carrots are cooked, the liquid has reduced, and the carrots look glossy. Add parsley.
For buttermilk and grapefruit dressing, combine all ingredients in a bowl and mix.
Cook the pasta for appropriate time according to pasta type and glaze with butter and vegetable stock.
To plate, place carrot purée on bottom of 8 plates. Add pasta and roasted carrots and finish with buttermilk sauce. Dress with carrot fronds or garnish with herbs if available.