Pasta Giardino with Peas and Mint

Difficulty:
1/5

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Vegetarian Dinner

PASTA GIARDINO WITH PEAS AND MINT

Ingredients:

  • 4 green zucchinis
  • 4 gold zucchinis
  • 4 large carrots
  • 2 teaspoons (10 ml) salt
  • 2 fresh cloves garlic
  • 1 red onion
  • 1-2 bunches mint
  • 2 cups (470 ml) fresh green peas
  • 3 ounces Ricotta Salata
  • 3 tablespoons (45 ml) olive oil
  • ½ teaspoon (1.25 ml) chili flakes
  • 1 lemon
  • Pepper

Special Equipment:

  • French Mandoline

 

Method:

Set up a French mandoline, adjust the blade to a fairly thin cut, no shredders.

Remove the tops and tails from 4 green zucchinis, 4 gold zucchinis and 4 large carrots.

Peel the carrots.

Cut the carrots with the mandoline to make wide ‘noodles’/ribbons.

Toss the carrot ribbons with salt to soften.

Cut the zucchinis on the mandoline into wide ribbons; cut from the outside towards the middle, stopping at the seeds. Discard the middles.

Toss the zucchinis together in a bowl, place the bowl on a tray.

Peel 2 fresh cloves garlic, slice thin, transfer to a small dish and place on the same tray.

Peel and halve 1 red onion. Slice very thin, with the grain. Add to a bowl and add the bowl to the tray.

Strip the leaves from 1-2 bunches mint, enough to yield about of loosely packed leaves, tear the leaves and add to a bowl on the tray.

Measure fresh green peas into a bowl and add to the tray.

Crumble about Ricotta Salata, add to a bowl on the tray.

Rinse the softened carrots, return to bowl, add to tray.

In a very large pan or wok, heat olive oil and the reserved sliced garlic over medium-low heat.

Warm the garlic but do not allow it to colour.

Add the red onions and chili flakes, increase heat to medium, and sweat for 1-2 minutes.

Increase heat to high, add the carrot ribbons and toss over the heat for 1-2 minutes.

Add the zucchini ribbons, season with salt and pepper, and cook, continuously tossing for about 3 minutes until just soft.

While tossing, add the green peas to the pan of boiling water to blanch for 1 minute.

When ready, strain the peas, keep warm

When the veggies are just soft, lift them out of the pan or wok (leaving the pan with the drippings over the heat) and transfer to a large mixing bowl.

Add the peas and a splash of the pea cooking liquid to the pan (or wok) and toss.

Zest a lemon into the mixing bowl of veggies, squeeze in the juice. Add half of the reserved mint and toss all to combine.

To Serve:

Transfer the veggie ribbons to a large serving bowl, twirling the veggies into a series of small nests for best presentation.

Add the warm peas over the top.

Garnish with crumbled ricotta salata and the reminder of the torn mint leaves.

Serve Immediately.