Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

 

 

Nate Weir photo

NATE WEIR
Vice President of Culinary
Modern Restaurant Concepts

Barilla Spring Campanelle with Greens and Pistachio Gremolata

Recipe courtesy of Chef Nate Weir, VP of Culinary, Modern Restaurant Concepts
Sponsor: Barilla

Sturdy Barilla campanelle is the perfect vessel for a light but decadent cream sauce in this vegetarian pasta bursting with spring flavors.

Servings: 8

Ingredients:

Spring Campanelle:

  • 3 pounds Barilla Campanelle
  • ¾ cup extra-virgin olive oil
  • 1 ½ cups minced shallots
  • 3 tablespoons minced garlic
  • 3 cups dry white wine
  • 6 lemons, zested and juiced
  • 3 quarts heavy cream
  • 1 tablespoon kosher salt
  • 30 ounces sugar snap peas, cleaned
  • 36 ounces frozen green peas
  • 3 bunches watercress, washed and torn

Pistachio Gremolata:

  • 3 cups roasted salted pistachios
  • 1 ½ ounces chopped fresh parsley
  • 1 ½ teaspoons flaked sea salt
  • ¾ cup extra-virgin olive oil

Directions:

  1. For the pasta: Bring a large pot of water to a boil and season with salt.
  2. In a large rondeau, sweat the shallots and garlic in the oil over medium-high heat, until translucent, about 5 minutes.
  3. Add the wine; reduce by half. Add the lemon juice, cream, and salt. Reduce again by half, until thick enough to coat the back of a spoon.
  4. Meanwhile, blanch the sugar snap peas in the boiling water for 3 minutes. Strain out and shock in ice water. Drain and slice on a heavy bias in ½-inch pieces.
  5. Parboil the pasta in the boiling water for 5 minutes, then drain well and toss with olive oil. Spread out on a sheet pan and allow to cool.
  6. Add the cream sauce and frozen peas to a blender. Puree at high speed until very smooth, at least 1 minute. Taste for seasoning. If not serving immediately, cool the sauce rapidly in an ice bath or shallow pan to preserve the color.
  7. For the gremolata: Roughly chop the pistachios.
  8. Add them to the parsley, reserved lemon zest, and sea salt and toss with the olive oil until combined.
  9. For each serving, warm 1 cup sauce in a sauté pan until simmering. Reheat the parboiled pasta in boiling, salted water for 1 minute. Drain and add to the sauce.
  10. Fold in sugar snap peas and watercress. Plate and garnish with about 1 tablespoon of gremolata.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

 

About The Author