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

4
60 minutes

Ingredients

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

Method

1
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
  • 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
4
Drain the pasta and toss with a little olive oil and seasoning
  • pepper
  • olive oil
  • salt
5
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
6
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