エンドウ豆のペーストとローストトマトのカヴァテッリ

During this time at home, many of us are seeking out new activities. Why not try your hand in the kitchen with Chef Denevin Miranda’s recipe for The Osprey’s homemade cavatelli with fresh pea pesto and roasted tomato?

原材料

収穫量4-6人分

For Pasta
2 cups 00 flour or all-purpose flour
1 cup semolina flour
1 cup water
2 tbsp extra virgin olive oil
2 tsp kosher salt

For Sauce
1 cup fresh or frozen peas
¼ cup fresh mint
¼ cup fresh Italian parsley
½ cup fresh sweet basil
5 peeled garlic cloves
1 cup grated Parmigiano Reggiano cheese 
¾ cup extra virgin olive oil
1½ tsp kosher salt
1 tsp ground black pepper

飾り用
チェリートマト 1パイント
タイム 1枝
皮をむいたニンニク 1片
エキストラバージンオリーブオイル 大さじ3
コーシャーソルト 大さじ1
グラニュー糖 大さじ1
すりおろしたパルミジャーノ・レッジャーノ・チーズ 大さじ3
無塩バター 大さじ2
レモンの皮 大さじ1（お好みで）
スナップエンドウ 1パイント（お好みで）
サヤエンドウ 1パイント（お好みで）
 

準備

For Pasta
1. Mix together flours and salt on a clean surface, make a well in center, and gradually add 1 cup water and oil, working flours into center with a fork until a dough forms. If dough is too dry, add more water, 1 tablespoon at a time. Knead dough until smooth and it springs back when gently pressed, about 10 minutes. Wrap tightly in plastic wrap and allow to rest for 30 minutes to allow the flour to properly hydrate and relax the gluten.
2. Sprinkle semolina flour on 2 rimmed sheet pans lined with parchment paper. Divide the dough into 8 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you on a pasta board so it lengthens slightly and forms a curl in the middle with even ridges on the outside. Transfer pieces to sheet pans. Repeat with remaining dough.
Pasta can be prepared ahead of time and can stay fresh in the refrigerator for up to 2 days or in the freezer for up to 2 months; freeze on sheet pans and store in plastic bags with extra semolina flour once frozen. Pasta can be cooked from frozen and does not need to be defrosted.

ソースとトマト
1.水3リットルを沸騰させ、塩で味付けする。
2.エンドウ豆は沸騰したお湯で2分間ゆで、氷水でさっと冷やし、水気をよく切る。ミントは沸騰した湯で30秒湯通しし、氷水でさっと冷やす。パセリとバジルも同様にする。
3.豆、ハーブ、ニンニク、チーズをミキサーにかける。ミキサーをかけたまま、オリーブオイルをゆっくりと注ぎ、乳化するまで混ぜ続ける。ソースを脇に置いておく。
4.オーブンを325°Fに予熱する。プチトマトを半分に切り、ボウルに入れる。ニンニクをみじん切りにし、タイムの葉を刻み、オリーブオイルと一緒にボウルに加える。トマトを混ぜる。
5.パーチメントペーパーを敷いたフライパンに、トマトの切り口を上にして並べる。トマトに塩と砂糖をふりかけ、予熱したオーブンで30～40分、またはキャラメル色になるまで焼く。冷ましておく。

To Finish
1. Bring 5 quarts water to a boil in stock pot and heavily season with salt. Add pasta, stir gently to keep pasta separated, and cook for about 2 minutes or until pasta rises to the surface. Drain pasta and reserve 1 cup cooking liquid.
2. In a sauté pan over medium heat, put ½ cup of cooking liquid with 1 cup pesto sauce. Gently warm sauce while stirring to prevent breaking the emulsion. Add cooked pasta and gently toss to coat evenly with sauce. If too thick, add more pasta water and sauce until desired pasta to sauce ratio is achieved. Finish the pasta with 1 tablespoon parmesan cheese and butter until well incorporated. 
3. Place pasta in a serving dish, garnish with lemon zest, more cheese, blanched sugar snap peas, and pea shoots. Serve immediately.