In case you missed Chef Devon and Chef Miles cooking demo at Green City Market last weekend we’re sharing the recipe once more- just for you! In front a great crowd at the Saturday market, Devon and Miles prepared a delicious pea agnolotti with spring onion, asparagus, goat cheese broth and mint. Perfect for Spring!
5C AP Flour
Mix dry ingredients together with a whisk, and create a well in the center. Pour the Scrambled Eggs into the center and slowly incorporate into the flour. A fork works well here. Once combined, knead the dough for 10 minutes. You can’t overmix this dough. Wrap in plastic, and refrigerate for 30minutes. Roll out the dough using a pasta machine.
16oz Fresh Blanched Peas, Smashed
8oz Fresh Ricotta
Kosher Salt and Pepper
Mix to combine
Spring Onions, and Asparagus
Lightly coat in olive oil, salt and pepper. Grill until charred and cooked through. Rough Chop, and reserve
Goat Cheese Broth
8oz Spring Onion, Whites Only
4oz Fennel Bulb
2 Garlic Cloves
8oz Chicken Stock
2 Sprigs Thyme
12oz Chevre Goat Cheese
Sautee chopped onion, fennel, and garlic until translucent. Add chicken stock and thyme and reduce by half. Remove thyme. Add the goat cheese. Blend in a high speed blender until smooth. Pass through a fine mesh sieve.
Cook the pasta in boiling salted water until done. Approx. 5minutes. Sautee with a little whole butter, and the vegetables. Serve on top of goat cheese broth, with fine herbs, and mint.