https://www.latartemaison.it/2024/05/pasta-di-farro-con-crema-di-piselli-e-fave/
1 - First try with older peas and favas and mixed feelings. It smells and tastes good, but the sauce ends up being pasty. Oh, and the garnish is not very pleasant because the peas and fava are older. So, things to try? Omit the garnish except for the mint (which is good) and add a drizzle of olive oil. Pulse the pulses in a food processor to get a rough grind, not a smooth sauce - since the peas and fava are older their sugars are turning to starch, and apparently running them in a blender to achieve a smooth sauce releases more of the starch which makes it pasty. Either alternatively or additionally, add more pasta water, up to 3 cups (probably won't use it all). The sauce should look too loose before adding the pasta, I wonder if that's only if I try to get a smooth sauce again?
Serves 4
1lb/454g penne rigate
300 g shelled fresh peas
150 g shelled fresh broad (fava) beans
2–3 fresh spring onions (about 75g)
Zest of 1 lemon (about 7g)
4–5 Tbsp. (40 to 50 grams) extra virgin olive oil, divided
1½ tsp. salt, plus more for the pasta water
100 g grated Parmesan cheese
¼ cup loosely packed fresh mint leaves (or about 2–3 Tbsp. finely chopped)
- Blanch the peas and broad beans for 5 minutes and peel the broad beans if they're older.
- Sauté the spring onions in olive oil.
- Add the peas and beans (I could reserve about 75 g to add in after grinding the rest).
- Start the pasta and when it's almost done, reserve about 3 cups of the pasta water before draining.
- Blend the pulses with the lemon zest, salt and enough starchy pasta water to EITHER 1 - make a smooth, creamy sauce (don't overprocess because it'll make it pasty) OR 2 - rough grind for a more rustic, chunky sauce.
- Toss the pasta with the sauce and Parmesan, adding more pasta water as needed to achieve the desired consistency. The sauce should look a little too loose.
- Garnish with mint, a drizzle of olive oil, and additional Parmesan.
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