Pennette Mezzani with pea and wild garlic pesto
Wild garlic announces the arrival of spring in Austria, its sharp, garlicky flavor perfectly balanced by the sweetness of fresh young peas. Regional mountain cheese adds a distinct, local flavor, while brown butter replaces olive oil to bring a rich, warming finish. The result is a pasta that captures the essence of the season with simple, authentic ingredients. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Blend wild garlic, spinach, and sunflower oil in a mixer for 2 minutes.
Strain the wild garlic oil through a coffee filter.
Toast the panko breadcrumbs in the oven at 160°C (320°F) until golden brown.
Mix the toasted breadcrumbs with the wild garlic oil.
Combine the green breadcrumbs with grated lemon zest and mountain cheese.
Blanch the peas and then shock them in cold water.
Blend peas, wild garlic, brown butter, and mountain cheese into a pesto.
Cook the Pennette Mezzani in plenty of salted water until al dente.
Heat the pesto in a pan.
Toss the Pennette Mezzani in the pesto.
Adjust the consistency with some of the pasta cooking water.
| 400 g. | Pennette Mezzani |
| 200 g. | Fresh peas |
| 100 g. | Wild garlic |
| 100 g. | Brown butter |
| 100 g. | Young mountain cheese |
| 150 g. | Wild garlic |
| 100 g. | Sunflower oil |
| 50 g. | Baby spinach leaves |
| 100 g. | Panko breadcrumbs |
| 1 | Lemon |
| 50 g. | Young mountain cheese |
HOW TO PLATE
Serve the Pennette Mezzani in a deep pasta bowl and generously sprinkle with fresh gremolata for a bright, zesty finish.
