Chef Sarah Chastain from The Grape in Lower Greenville makes peas and pasta.
8 oz ricotta
1/2 oz evoo
2 c flour
Combine ricotta, egg yolks, and EVOO in a food processor. Blend until combined and then slowly add the flour until the mixture comes together and forms a ball. Turn out onto a floured surface and knead the dough for 7-10 minutes until semi-firm. Let the dough rest for at least one hour in the refrigerator. Portion the dough into thirds and roll out into a ¼ in rod shape. Portion into ¼ oz pcs and make cavatelli using a gnocchi board.
The procedure can be seen here: https://www.youtube.com/watch?v=DZzK62TvOLM
Spring Pea Puree
10 oz spring peas
1 cup spinach
½ cup pea shoots (if available)
2 Tb whole milk
½ cup water
Cook peas, spinach, and pea shoots in boiling salted water until tender about 1 minutes. Transfer to ice bath and cool completely.
Remove vegetables from water and place them in blender and the milk and puree. Add just enough water to achieve smooth puree. Season to taste. (Yields 2 cups)
Spring Pea Cavatelli
½ cup minced green garlic and spring onions
¾ cup chicken stock
1 cup spring peas
3 Tb butter
1 cup fresh baby arugula
1 tsp lemon juice
Parmesan, Prosciutto, and Pea tendrils - to taste
Saute green garlic and spring onions in butter over medium heat and cook until translucent. Add chicken stock and reduce and reduce by 1/4. Add pasta. Heat for 1-2 minute. Add peas. Cook about 2 minutes and finish with butter and pea puree. Fold in arugula and add a squirt of lemon juice. Add salt and pepper. Garnish and parmesan, prosciutto, and pea tendrils.