Fresh Pasta and Spring Herb Sauces

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168CT FOOD & FARM / SPRING 2019

FRESH PASTA

SPRING

HERB SAUCES

BY CHEF CARLOS PEREZ LISA NICHOLS PHOTOS

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170CT FOOD & FARM / SPRING 2019

AFT ER A

LONG WINT ER, it’s a welcome sign of spring to see plants sprouting again in gardens and woodlands. After all, there’s a new growing season ahead. But the year’s first herbs and vegetables are often overlooked as we eagerly anticipate summer’s bounty - even though they’re a flavor-packed addition to any kitchen.

Foraging in Connecticut (or shopping a good market!) can yield gorgeous varieties

of mushrooms, tender ramps, fiddleheads, wild asparagus, lemony leaves of sorrel, stinging nettles, and more.

Although these items shine brightly on their own, the flavors also meld beautifully with some freshly made pasta. It’s a seasonal meal that’s not only light and tasty, but nutritious and sure to impress as well. Here’s my go-to recipe for fresh pasta and some of my favorite spring herb sauces:

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172CT FOOD & FARM / SPRING 2019

“THE YEAR’S

FIRST HERBS AND VEGETABLES

ARE OFT EN OVERLOOKED

AS WE EAGERLY ANTICIPAT E

SUMMER’S BOUNTY

- EVEN THOUGH THEY’ RE A FLAVOR-PACKED ADDITION

TO ANY KITCHEN.”

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174CT FOOD & FARM / SPRING 2019

BASIC PASTA DOUGH

INGREDIENTS

4 C 00 or All-Purpose Flour 4 large eggs 6 yolks 2 tsp salt Additional flour for dusting

1. Mound the flour in the center of a work surface or bowl. Dig a well in the center of the flour and add the eggs, yolks, and salt.

2. Slowly start to incorporate the flour into the egg mixture until it begins to come together. If fully incorporated and there’s still an excess of flour, a few tablespoons of water should help.

3. Using your hands and some of the additional flour, roll the dough into a ball and begin to knead it until the dough feels like it tightens.

4. Wrap the dough in plastic wrap and allow it to rest for a minimum of one hour to relax the gluten. At this point it is ready to use, or can be refrigerated to prepare at a later time.

5. Roll out and cut the dough to your desired shape, using a pasta roller or by hand.

6. To cook, bring a large pot of heavilysalted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes).

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WILD RAMP & CHIVE PESTO

INGREDIENTS

2 C ramp leaves 1/2 C chives 4 cloves of garlic 1/4 C pine nuts 2 Tbsp. grated Parmesan 3/4 C olive oil Salt and pepper, to taste

1. Toast pine nuts by placing in a dry frying pan large enough to hold them in a single layer. Over medium-low heat, cook until fragrant and golden brown, stirring constantly. Transfer to a plate to stop the cooking and prevent burning.

2. Blanch the ramp leaves in salted boiling water for about 45 seconds, then submerge into ice water to stop the cooking. Strain well and pat the leaves dry.

3. Using a mortar and pestle, grind the leaves, chives, garlic, and toasted pine nuts.

4. Add the grated cheese, then stream in the oil slowly.

5. Adjust to taste with salt and pepper.

176CT FOOD & FARM / SPRING 2019

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“THE FLAVORS ALSO

MELD BEAU

WITH SOME FRESHLY MA

178CT FOOD & FARM / SPRING 2019

TIFULLY DE PASTA”

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ENGLISH PEA & ASPARAGUS SAUCE

INGREDIENTS

1/2 lb asparagus1/2 C English peas2 Tbsp. butter

1/4 C spring or green onion, thinly sliced

2/3 C Parmesan, grated1/2 C creme fraiche2 Tbsp. parsley, chopped1 Tbsp. tarragon, chopped

1. Cut the asparagus into 1/2 inch pieces. Melt the butter in a small sauté pan. Add the asparagus, peas, and spring onion. Sauté over medium heat until the onion begins to wilt and the asparagus and peas are tender.

2. Add Parmesan cheese and crème fraiche. Stir to combine. Incorporate parsley and tarragon just before serving. Season to taste with salt and pepper and then toss with freshly made pasta.

180CT FOOD & FARM / SPRING 2019

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182CT FOOD & FARM / SPRING 2019

“AFT ER ALL, THERE’S A

NEW GROWING SEASON

AHEAD.”

WILT ED SORREL SAUCE

INGREDIENTS

1 C heavy cream4 Tbsp butter4 oz sorrel leaves, chopped2 Tbsp pasta waterSalt and pepper, to taste

1. Slowly heat the cream and bring to a simmer.

2. Melt the butter in a sauté pan, add the sorrel, and slowly begin to wilt.

3. Stir the cream into the sorrel and butter mixture. Use the pasta water to thin out the sauce if needed.

4. Adjust to taste with salt and pepper.

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