Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon
Item 1 of 1
- medium
- 4
- 60 minutes
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.
First published in 2017
Ingredients
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
SAVE RECIPE
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
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
First published in 2017
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