A great pasta dish that can be whipped up in no time.
Pea puree sauce:
Cook peas in simmering water with pinch of sugar and allow to cool down.
Put peas and water into a blender.
Add parmesan and confit garlic.
Add lemon juice, salt and pepper
Sieve mixture to make a smooth texture.
Prepare boiled water with salt. (Salt makes broccolini more green)
Prepare ice water.
Cook broccolini for a couple of minutes in boiled water.
Immediately put broccolini into the ice water bath to blanch.
Once cooled, remove and cut broccolini stems as 2cm (leave 5cm stem of head).
Prepare boiled water with 4g of salt per 1 litre of water.
Cook pasta for 10 minutes (dried pasta) or 5 minutes (fresh pasta).
At the same time, start to make pasta sauce.
Put just enough olive oil into the pan to sauté.
Sauté broccolini stems and heads.
Add white wine carefully. Oil may explode/ignite if pan is too hot and wine isn’t added carefully. If uncomfortable with this step, simply skip this step: do not add liquid at this stage.
Add 20 tbsp of pea puree (for 4 portions).
If sauce is too dry, add some water.
After pasta is cooked, put pasta into the sauce with a little amount of pasta water.
Let pasta simmer for 1 minute. Be careful as the pasta will want to stick to the pan.
When you see the pasta texture is sticky, it’s time to serve.
12. Garnish with some grated, salted ricotta or parmesan.
Exclusive recipe from Agostinis reastaurant located in East Hotel, Canberra.
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