Spring Pea & Bean Salad SERVES 4–6
2 tablespoons unsalted butter 1 medium sweet onion, chopped 1½ cups snow peas 1½ cups English peas 1½ cups sugar snap peas 1½ cups haricot vert 1½ cups cherry and sun-gold tomatoes 1 tablespoon freshly squeezed lemon juice ¼ cup feta cheese (sheep/goats milk blend), crumbled ¼ cup basil, sliced in chiffonade 2 cups pea tendril shoots flaky sea salt and freshly ground black pepper, to taste 1. In a medium saucepan, melt the butter. 2. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. 3. Lower the heat; add the haricot, English peas, snow peas and sugar snap peas; stir over medium-low heat for about 1 minute, until tender but still crisp. 4. Transfer cooked ingredients to a large bowl, and toss with the tomatoes and lemon juice. 5. Let the mixture cool. Lightly toss the pea tendrils into succotash; top with the feta, basil, and black pepper.
Herbed Ricotta Pasta Bundles with Favas & Lemon You can either make your pasta squares from scratch, use fresh lasagna sheets cut into squares, or egg roll wrappers (wonton wrappers made with egg— typically found in the freezer section at your local grocery store). 20 PORTIONS, OR 4 PER PERSON FOR 5 PEOPLE PASTA
2 cups all-purpose flour 2 tablespoons olive oil 2 eggs pinch of salt
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1. Make a well in the middle of the flour; add in eggs, olive oil, and salt. 2. Gradually add the flour to the eggs with a stir of the fork until the pasta starts coming together and then knead until smooth.
Herbed Ricotta Pasta Bundles with Favas & Lemon
3. Cover and let rest for about 1 hour. PASTA BUNDLES
½ cup ricotta cheese or fresh basket cheese ½ cup Parmesan cheese, grated fine 1 tablespoon dijon mustard ½ small onion, grated ¼ cup roasted red pepper, diced 4 tablespoons butter, salted 1½ cups fresh fava beans, blanched, peeled ½ cup fresh bread crumbs 1 teaspoon lemon zest, fine 2 teaspoons fresh mint, chopped fine 2 teaspoons fresh tarragon, chopped fine 20 pasta squares (3"x 3") or fresh water, for sealing pasta 1. In small skillet, sweat onions in 1 tablespoon butter. 2. Cook until soft, about 5 minutes 3. Combine ricotta cheese, Parmesan, dijon, lemon zest, mint, and cooked onions. Stir until everything is combined evenly. 4. To make bundles: spray pasta square lightly with room temperature water. 5. Place 1 teaspoon of cheese mixture in center of square. 6. Fold pasta square in half, then fold the top over and pinch the folded part back to connect the edges. (It will look like a flying nun’s hat.)
10. Add fava beans; cook 2–3 minutes, coating beans in butter.
7. Place the finished pasta on a sheet pan with fine cornmeal or semolina to keep from sticking together or to the pan.
11. Ladle about ½ cup of pasta water into the skillet; bring to a simmer and cook 1 minute.
8. Cook the pasta bundles in boiling salted water. They're cooked when the bundles float.
12. Once bundles are cooked, remove from boiling water and toss in the butter sauce.
9. While cooking pasta, make butter sauce; melt 3 tablespoons butter in a
13. Adjust seasoning.
medium skillet over medium heat.
14. Serve and top with bread crumbs, tarragon, and lemon zest.
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