Fresh ingredients and all the goodness of Pasta Armando's 100% Italian wheat in this recipe for Lumaconi with ricotta cream, peas, and rosemary. A delicious dish prepared by Chef Alessandro Borghese with his friend and colleague Chef Cristiano Tomei for Ale Kitchen Sound.
Watch the video and try the recipe!
Ingredients for 4 people- 20 Lumaconi Pasta Armando
- 600 g of goat ricotta
- rosemary
- Rosemary
- 20 Cantabrian anchovies
- 150 g of fresh peas
- 1 red turnip
- 1 shallot
- Parmigiano Reggiano
- Fresh mint
- Salt
- Pepper
- Extra virgin olive oil
Cook the pasta in plenty of salted water with a few sprigs of organic rosemary for flavor.
Blend the fresh peas in a food processor along with the fresh mint leaves and a little of the cooking water.
Season the salt, pepper, and extra virgin olive oil mixture and stir. Using a sieve, drain the excess water from the pea mixture, but set it aside.
Break the anchovies into pieces.
Add the pea water to the ricotta and mix well until creamy. Add the parmesan powder. Transfer the mixture to a piping bag.
Drain the pasta and serve. Stuff the lumaconi with the ricotta, pea puree, and anchovy fillets.
Garnish the dish with a splash of color by adding grated beetroot and a few mint leaves. Finish with a drizzle of extra virgin olive oil.
