Pasta Series Ep.1 – Pea & Mint Pappardelle

What’s up everyone! I’m starting a new series in which I will be showing you some really easy and delicious recipes for pasta. I will be making the fresh pasta form time to time and if you want to make it there is a recipe for this in my Ragu video here: If you don’t want to make the pasta, that’s completely ok. Shop bought fresh pasta will work just as well. I will be cooking with a variety of fresh and dried shapes throughout this series. Lots of exciting and delicious recipes to come! All recipes will be written up in the description.

Recipe:
Serves 4

300g fresh pasta (pappardelle goes best with this)
650ml vegetable stock
530g frozen peas
150g ricotta
2 big pinches of salt (or to taste)
Big squeeze of lemon juice
Bunch of mint (about 20g of mint leaves)
160ml of the braising liquid from peas
25g cold butter

1. Tip the warm stock into a pan, add the peas and bring to a boil. Simmer for 4 minutes until the peas have softened and cooked through. Strain the peas, reserving the braising liquid.
2. Add the peas into a blender, with the ricotta, salt, lemon juice, mint and 160ml of the braising liquid. Blitz it together for a few minutes until smooth. Add in the cold butter and blitz again until all of it has been incorporated and emulsified.
3. Cook your fresh pasta in salted boiling water for 2 minutes (undercooked on purpose) then place it into a frying pan. Tip over the pea & mint sauce, add a small ladle of pasta water (starchiness helps the sauce cling to the pasta) and cook over a medium heat for another 3-5 minutes until the pasta has finished cooking through.
4. Serve with some toasted breadcrumbs. Enjoy!

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