Sorrel Linguine with Spring Peas, Green Garlic, and Fresh Ricotta
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 1.45
- 1 bunch fresh sorrel (about 8 ounces), plus 3 tablespoons chopped sorrel
- 1 large egg
- 1 cup flour, plus extra for dusting
- 1/2 cup semolina
- 1/4 cup cold water, divided
- Kosher or sea salt
- 1 sprig green garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1 cup shucked fresh peas
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons finely chopped fresh mint
- 2 tablespoons chopped chives (reserve blossoms)
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- Freshly ground black pepper
- 1 cup fresh ricotta cheese (room temperature)
In a blender or food processor, purée sorrel bunch with egg. In a large bowl, combine flour and semolina. Make a well in the center and pour in puréed sorrel. Mix until a ball begins to form. Add water a little at a time, until dough comes together. Flour dough lightly; then roll through your pasta machine's widest opening.
Repeat, decreasing the opening one increment at a time, until the next-to-last setting (or the last setting if you prefer your pasta thinner). You may have to cut the length of the pasta as the sheets get longer and longer with each pass through the machine.
Roll the fresh sheets of pasta into a scroll and cut into quarter-inch-wide pieces. Unroll each cut piece and you'll have linguine noodles. Cover pasta with a towel until ready to cook. (You may make the pasta a day ahead. Just place it on lightly floured baking sheet, cover, and refrigerate.)
Bring a large pot of salted water to a boil. In a large sauté pan over medium heat, cook garlic gently in olive oil. Add pasta and peas to the boiling water and cook 2 to 3 minutes (until pasta is al dente). Drain and add pasta and peas to pan with garlic. Add butter, Parmigiano, mint, chives, and chopped sorrel; toss to combine. Season with lemon juice, salt, and pepper. Divide among four warm bowls and top with crumbled ricotta and chive blossoms.