Pappardelle with ricotta, pea and broad beans
- Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon and then use a small sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon.
- Cook broad beans in a medium saucepan of salted boiling water for 2 minutes or until just tender. Refresh under cold running water. Drain well. Remove and discard skins. Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
- Meanwhile, cook broad beans and peas in a saucepan of boiling water for 2 minutes or until tender. Drain well. Place half the broad beans and half the peas in the bowl of a food processor and process until coarsely chopped. Add parmesan, lemon juice and half the ricotta, and process until just combined. Season with salt and pepper.
- Combine pasta, remaining broad beans and remaining peas in a large bowl. Crumble over remaining ricotta and gently toss until just combined. Divide among serving bowls. Spoon over broad bean puree. Drizzle with oil. Sprinkle with shaved parmesan and lemon zest. Season with pepper to serve.
Caption reads below ('Those girls from Charcoal Interiors really know their stuff...I wish our wives were as smart, funny and beautiful....let's have another round and keep dreaming on'....)
- 1.5 Oz of Gin
- Dashes of Bitters
- Dashes of Freshly Squeezed Lemon Juice
- Dash of Simply Syrup
- Some Club Soda
- Mix the first four ingredients in a tall glass (also known as a Collins glass!) over ice. Top with club soda and garnish with a lemon.
- NOTE: Vodka can be substituted for Gin if preferable