Morel and Broad Bean Pasta Recipe

Penne with morels, broad beans, English peas, ricotta and preserved lemon

Main
medium
4
60 minutes

PT1H

This beautiful vegetarian penne rigate pasta recipe from the Galvin brothers is served with morels, broad beans and ricotta for a simple dish that uses quality ingredients to pack a flavour punch for spring .

Discover more:

Share recipe

Related recipes

Crab and lemon pennette rigate

Rosana McPhee

Pea pesto with whole wheat penne rigate

Rachel Phipps

Mezze penne tricolour with roasted summer vegetables and walnuts

Mezze penne tricolore with roasted summer vegetables and walnuts

Rachel Phipps

Whole wheat penne with kale, chilli, garlic and pecorino

Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano

Valeria Necchio

Confit duck leg with penne, spinach and tomato

Galton Blackiston

Ingredients

print recipe

shopping List

Metric

Imperial

Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon

500g of penne rigate
2 tbsp of water
115g of butter, cold, diced
40 morel mushrooms, small and fresh (stems removed, then washed thoroughly)
140g of broad beans, shelled, blanched and thin outer skins removed
120g of fresh peas, blanched
160g of ricotta, fresh
50g of flaked almonds, toasted
1 preserved lemon, small, quartered, pith removed and cut into julienne
olive oil
salt
pepper
parsley, freshly chopped

print recipe

shopping List

To begin, place the pasta in a pan of salted boiling water. Cook until al dente

500g of penne rigate

Meanwhile, make the butter emulsion by bringing 2 tbsp water to a boil in a pan. Once boiling, turn down the heat and gradually whisk in the butter until melted and emulsified – do not allow the butter emulsion to boil or it will separate

2 tbsp of water
115g of butter, cold, diced

Add the beans, peas and morels to the butter emulsion and warm gently until the morels are cooked and softened. Season to taste

120g of fresh peas, blanched
40 morel mushrooms, small and fresh (stems removed, then washed thoroughly)
140g of broad beans, shelled, blanched and thin outer skins removed
salt
pepper

Drain the pasta and toss with a little olive oil and seasoning

pepper
olive oil
salt

Divide the pasta between bowls and spoon over the beans, peas and morels, allowing a little of the butter emulsion to drizzle over the pasta

Spoon small amounts of ricotta over the pasta, sprinkle with preserved lemon strips, some flaked almonds and chopped parsley. Serve immediately

160g of ricotta, fresh
parsley, freshly chopped
50g of flaked almonds, toasted
1 preserved lemon, small, quartered, pith removed and cut into julienne

Brought to you in association with Barilla

Brought to you by Barilla

Follow Barilla

Discover more:

Share recipe

Brought to you in association with Barilla

Brought to you by Barilla

Follow Barilla

Galvin brothers

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.