Photo by Sarah Hanna

recipe heading-plus-icon


8 servings

    English Pea Pasta
  • 1 cup semolina
  • 1 cup all-purpose flour
  • 1 tablespoon salt
  • 1 egg
  • 7 ounces pea purée (recipe follows)
  • Butter and vegetable stock for glazing
  • Pea Purée
  • 1 teaspoon baking soda
  • 1 cup shelled English peas
  • Large bowl ice water
  • Ricotta Stuffing
  • 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
  • Carrot Purée
  • 2 cups peeled and cut carrots
  • 4 tablespoons butter
  • 4 tablespoons cream
  • Salt to taste
  • Roasted Carrots
  • 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
  1. To make pea purée, bring several quarts of water to a boil with 1 teaspoon of baking soda.
  2. 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.
  3. Strain out ice water and pat peas dry. Pour peas into a blender and purée until smooth.
  4. 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.
  5. Using your fingers, slowly incorporate flour into egg/pea purée mixture until a rough dough forms.
  6. 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.
  7. 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.
  8. Let pasta dry for 10 minutes untouched.
  9. 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!).
  10. For carrot purée, cook carrots in salted water until fall-apart tender. Drain and dry. Blend with butter and cream until smooth. Season.
  11. 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.
  12. For buttermilk and grapefruit dressing, combine all ingredients in a bowl and mix.
  13. Cook the pasta for appropriate time according to pasta type and glaze with butter and vegetable stock.
  14. 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.
  • from Chef Adrian Villarreal of The Spence, Atlanta Georgia

Leave a Reply

Be the first to comment.