Bursting with flavour with all the right textures, crunchy cheese crisps, soft al dente spinach pasta and velvety lemon butter with a pop of sweetness from the peas and broad beans. Inspired by the freshness and vibrancy of natures finest ingredients.
- Serves: 4
- Preparation Time: 1 Hour
- Cooking Time: 20 Minutes
- Silicone Baking Mat
- Colander / Strainer
- Zester / Grater
- Kitchen Knife
- Cutting Board
- Tea Towel
- 250g Green Spinach Tagliatelle
- 100g Pecorino or Parmesan (Finely Grated)
- 20g Stinging Nettles or Trimmed Kale Leaves
- 40g Parsley
- 120ml Almond or Canola Oil
- 100g Butter
- 2 – 3 Garlic Cloves (Sliced)
- Zest & Juice of 1 Lemon
- Sea Salt & Freshly Ground Black Pepper
- 200g Peas or Shelled Broad Beans / Edamame Beans (Blanched)
- Pink Pickled Onion Petals (Optional)
- Pre-heat the oven to 180°C / 400°C Fan / Gas Mark 6.
- For the pecorino crisps, spread the grated cheese in a thick, even layer over a silicone baking mat.
Bake at 180°C, 400°C Fan, Gas Mark 6 for 5-7 minutes until melted and light golden. Avoid over browning, as this will result in a bitter aftertaste.
Remove from the oven to cool, then snap into shards.
- Make the herbed nettle oil. Blanch the stinging nettles (or kale leaves) and parsley for 5-10 seconds in boiling water, then refresh in iced water.
Squeeze dry in a clean tea towel, removing as much water as possible.
Blend with the oil in a blender, then strain through muslin.
- Cook the pasta in rapidly boiling salted water until al dente and then drain.
- Just before serving, make the beurre noisette. Melt the butter in a small saucepan over a medium to low heat and allow to turn a pale golden colour. Add the garlic, lemon zest and lemon juice, stir well and immediately remove from the heat.
- Pour over the pasta, add the peas or broad beans, and toss to coat. Adjust the seasoning and serve in Le Creuset Botanique Collection Mini Ramekins, garnished with the pecorino crisps, pickled onion petals, and a drizzling of herbed nettle oil.