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.
To begin, place the pasta in a pan of salted boiling water. Cook until al dente
500g of penne rigate
2
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
3
Add the beans, peas and morels to the butter emulsion and warm gently until the morels are cooked and softened. Season to taste
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.
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Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon
