Barilla Spring Campanelle with Greens and Pistachio Gremolata

Recipe courtesy of Chef Nate Weir, VP of Culinary, Modern Restaurant Concepts
Sponsor: Barilla

Sturdy Barilla campanelle is the perfect vessel for a light but decadent cream sauce in this vegetarian pasta bursting with spring flavors.

Servings: 8

Ingredients:

Spring Campanelle:

• 3 pounds Barilla Campanelle
• ¾ cup extra-virgin olive oil
• 1 ½ cups minced shallots
• 3 tablespoons minced garlic
• 3 cups dry white wine
• 6 lemons, zested and juiced
• 3 quarts heavy cream
• 1 tablespoon kosher salt
• 30 ounces sugar snap peas, cleaned
• 36 ounces frozen green peas
• 3 bunches watercress, washed and torn

Pistachio Gremolata:

• 3 cups roasted salted pistachios
• 1 ½ ounces chopped fresh parsley
• 1 ½ teaspoons flaked sea salt
• ¾ cup extra-virgin olive oil

Directions:

1. For the pasta: Bring a large pot of water to a boil and season with salt.
2. In a large rondeau, sweat the shallots and garlic in the oil over medium-high heat, until translucent, about 5 minutes.
3. Add the wine; reduce by half. Add the lemon juice, cream, and salt. Reduce again by half, until thick enough to coat the back of a spoon.
4. Meanwhile, blanch the sugar snap peas in the boiling water for 3 minutes. Strain out and shock in ice water. Drain and slice on a heavy bias in ½-inch pieces.
5. Parboil the pasta in the boiling water for 5 minutes, then drain well and toss with olive oil. Spread out on a sheet pan and allow to cool.
6. Add the cream sauce and frozen peas to a blender. Puree at high speed until very smooth, at least 1 minute. Taste for seasoning. If not serving immediately, cool the sauce rapidly in an ice bath or shallow pan to preserve the color.
7. For the gremolata: Roughly chop the pistachios.
8. Add them to the parsley, reserved lemon zest, and sea salt and toss with the olive oil until combined.
9. For each serving, warm 1 cup sauce in a sauté pan until simmering. Reheat the parboiled pasta in boiling, salted water for 1 minute. Drain and add to the sauce.
10. Fold in sugar snap peas and watercress. Plate and garnish with about 1 tablespoon of gremolata.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams