Perfect for a Warm Summer's Lunch or Dinner

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Make Perfect for a Warm Summer's Lunch or Dinner

This beautiful vegetarian penne rigate pasta recipe is served with morels, baby Lima beans and ricotta for a simple dish that uses quality ingredients to pack a flavor punch for summer!

Penne Rigate with Morels, Baby Lima Beans, Peas, Ricotta and Preserved Lemon

Serves 4

Total time:  60 minutes

Ingredients

1 lb of penne rigate

2 tbsp of water

4 oz ( 1 stick) of butter, cold, diced

40 morel mushrooms, small and fresh (stems removed, then washed thoroughly)

5 oz of baby Lima beans, shelled, blanched and thin outer skins removed

4  oz of fresh peas, blanched ( or frozen, thawed)

6 oz of ricotta, fresh if available

2 oz of flaked almonds, toasted*

1 preserved lemon, small, quartered, pith removed and cut into juliennes

olive oil

salt

pepper

parsley, freshly chopped

Preparation

Pasta

To begin, place the pasta in a pan of salted boiling water. Cook until al dente.

Meanwhile, make the butter emulsion by bringing 2 tbsp water to a boil in a pan. Once boiling, turn down the heat and gradually whisk in the butter until melted and emulsified.  Do not allow the butter emulsion to boil or it will separate.

Add the beans, peas and morels to the butter emulsion and warm gently until the morels are cooked and softened. Season to taste.

Drain the pasta and toss with a little olive oil and seasoning.

Plating/Presentation

Divide the pasta between bowls and spoon over the beans, peas and morels, allowing a little of the butter emulsion to drizzle over the pasta.

Spoon small amounts of ricotta over the pasta, sprinkle with preserved lemon strips, some flaked almonds and chopped parsley.

Serve immediately.

*Toasted almonds.  Preheat oven to 350°F. Spread almonds in a single layer on a lipped cookie sheet. Bake for 3-4 minutes, stirring every minute or so so help toast evenly. When the a very light brown color is achieved, remove from the oven and pour onto another cookie sheet where they can cool in a single layer.

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