Goats Curd Agnolotti, Peas, Broad Beans, Green Sauce
This fabulous pasta dish of Goats Curd Agnolotti, Peas, Broad Beans, Green Sauce is one of chef, Paul Foster's, favourites. It's a dish with a real taste of Spring!
Ingredients
For the pasta agnolotti:
- 250g 00 flour
- 190g egg yolk
- 5g olive oil
- 10g salt
- 200g goats curd
For the peas and beans:
- 100g fresh peas – podded
- 100g fresh broad beans – podded
- 25g butter
- 25g water
For the sauce:
- 70g flat parsley
- 50g coriander
- 20g mint
- 1 clove garlic
- ½ lemon zest
- 80g berkswell cheese
- 200g sunflower oil
To finish:
- Lemon juice
- 5 leaves wild garlic
For the beer pickled onions:
- 6 Roscoff onions, sliced (or medium brown onions)
- 1k of bitter beer
- 500ml of white wine vinegar
- 200g Muscavado sugar
- 4 tbsp of honey
- 20 juniper berries
- 8 sprigs of fresh thyme
- 8 sprigs pine (optional)
Method
Mix all the pasta ingredients to a crumb and form into a paste, add a tsp of water if needed. Knead to a smooth dough and rest in cling film for 20 minute minimum.
Roll out to the thinnest setting on the pasta machine pipe in the goats curd and form into agnolotti shapes, please on a tray with course polenta until needed.
Blanch the peas and broad beans in boiling salted water for 1 minute and refresh in ice water. Drain and place in the fridge until needed.
Blend the parsley and corriander with the cheese, garlic, lemon zest and oil to a smooth puree, season to taste and keep to one side.
Blanch the agnolotti in boiling water for 1 minute.
Heat the butter and water and whisk to emulsify, add the peas and beans to warm though finish with a large spoon of the herb pureé then gently stir in the agnolotti.
Finish with a little lemon juice, and some roughly shredded wild garlic and season to taste, spoon into a bowl and top with some beer pickled onions.
Ingredients
For the pasta agnolotti:
- 250g 00 flour
- 190g egg yolk
- 5g olive oil
- 10g salt
- 200g goats curd
For the peas and beans:
- 100g fresh peas – podded
- 100g fresh broad beans – podded
- 25g butter
- 25g water
For the sauce:
- 70g flat parsley
- 50g coriander
- 20g mint
- 1 clove garlic
- ½ lemon zest
- 80g berkswell cheese
- 200g sunflower oil
To finish:
- Lemon juice
- 5 leaves wild garlic
For the beer pickled onions:
- 6 Roscoff onions, sliced (or medium brown onions)
- 1k of bitter beer
- 500ml of white wine vinegar
- 200g Muscavado sugar
- 4 tbsp of honey
- 20 juniper berries
- 8 sprigs of fresh thyme
- 8 sprigs pine (optional)
Method
Mix all the pasta ingredients to a crumb and form into a paste, add a tsp of water if needed. Knead to a smooth dough and rest in cling film for 20 minute minimum.
Roll out to the thinnest setting on the pasta machine pipe in the goats curd and form into agnolotti shapes, please on a tray with course polenta until needed.
Blanch the peas and broad beans in boiling salted water for 1 minute and refresh in ice water. Drain and place in the fridge until needed.
Blend the parsley and corriander with the cheese, garlic, lemon zest and oil to a smooth puree, season to taste and keep to one side.
Blanch the agnolotti in boiling water for 1 minute.
Heat the butter and water and whisk to emulsify, add the peas and beans to warm though finish with a large spoon of the herb pureé then gently stir in the agnolotti.
Finish with a little lemon juice, and some roughly shredded wild garlic and season to taste, spoon into a bowl and top with some beer pickled onions.
