Aug21.qxp_Jan 2014 Aff 02/08/2021 22:25 Page 31
Pea and Truffle Pasta
“From celebrity chef James Strawbridge, this pasta dish is perfect for summer evening’s with family and friends.” Method
Ingredients
Bertagni Truffle Triangoli 250g 50g goats cheese, grated 6-8 pea pods 100g fresh garden peas 2 tbsp olive oil 1 preserved lemon, finely diced ½ shallot, finely diced ½ tsp cracked black pepper ½ tsp sea salt flakes 2 tsp summer truffle, grated [optional]
Boil a large saucepan of water for pasta and preheat a small sauté pan for the peas. While the pasta cooks for 3-4 minutes, heat some olive oil in the other pan and add the shallot, preserved lemon, shelled peas and pods. Sauté for two minutes ensuring to keep the contents moving in the pan on a high heat. For a final minute add mint and half the grated cheese. Remove from the heat and add the pasta into the pan with a slotted spoon, plus a couple of tablespoons of pasta water. Emulsify the sauce back on the heat for 30 seconds, gently coating the pasta in the minted pea sauce and serve with extra cheese and freshly grated truffle on top. Season to taste with salt and pepper. Fresh, high-quality and sustainably sourced British ingredients can be found at: www.44foods.com
