Seasonal Vegetable and Crème Fraiche Linguini by The Cookery School at Lucknam Park

Serves

4

Prep Time

60 mins

Cooking Time

15mins

Ingredients

For the pasta

• 275g pasta flour ‘type 00’
• 3 egg yolks
• 2 whole egg
• pinch of salt
• 15g extra virgin olive oil

For the vegetable mixture

(You can use any vegetables you have in the fridge. The given vegetables are just a guide line.)

• 1 medium red pepper, cut into small dice
• 1 medium red onion, peeled and cut into small dice
• 50g peas
• 50g fine green beans
• 100g spinach, washed, dried and shredded
• 5 asparagus spears, peeled and trimmed
• 1/4^th bunch parsley, washed, dried and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 15ml vegetable oil
• 15ml extra virgin olive oil
• 100g crème fraîche
• Drizzle of lemon juice
• Salt and pepper to taste

Method

To make the pasta

• Prepare the pasta by mixing the salt, extra virgin olive oil and the pasta flour in a medium size mixing bowl.
• Make a well in the centre. Add the eggs and knead to a smooth dough.
• Cover with cling-film and allow to rest for at least 30 minutes before using.
• After the pasta is rested, roll as thin as possible so that the pasta can easily pass through the pasta rolling machine.
• Start on a highest setting and pass the pasta through the pasta roller once. Fold the pasta so that the width corresponds to the width of the pasta roller.
• Then, start rolling the pasta by reducing the pasta roller setting until you reach no.6 on the roller.
• Pass the rolled sheets through the linguini cutter. Flour them well and leave on the side to rest (you can use shop bought linguini but home-made is much nicer).
• Boil water in a stock pan, sprinkle rock salt and some extra virgin olive oil.
• Blanch the linguini for maximum 30 seconds (3-7 minutes for shop bought) and refresh in ice water or very cold water.
• Drain and drizzle more olive oil to prevent the linguini from sticking to each other.

To make the vegetables

• Take a large sauté pan, heat the vegetable and extra virgin olive oil.
• Add onions and pepper and quickly sauté for a minute.
• Add the chopped garlic, toss well.
• Add a cube of butter and about 20ml of water then add the spinach, asparagus, peas and green beans.
• Season with salt and pepper and cook for 1 minute.
• Add the linguini and toss and then finish with crème fraiche and drizzle of lemon juice.
• Check for the seasoning.
• Sprinkle parsley and serve.

• Chef’s Tip: You can grate parmesan or cheddar cheese on the top for extra flavour, drizzle some more extra virgin olive oil if preferred.