Garganelli with Pea Puree
- 2 tbsp butter
- 1/2 cup white onion, diced
- 1 garlic clove, sliced
- 1 cup shelled fresh or frozen peas
- leaves of a sprig of tarragon
- leaves of a sprig of sage
- salt to taste
- Garganelli recipe (see below)
- Handful of peas
- Speck, torn into pieces
- Hanful of baby arugula
- Grated Parmesan to serve
- Extra virgin olive oil to finish
For the Pea Puree: Melt the butter in a small sauce pan. Add the onions and garlic and saute over medium-low heat until softened, about 5 minutes. Add the peas and herbs to the pan, plus a pinch of salt. Cook until the peas are tender, a few minutes. Transfer to a blender jar. Add just enough cold water to get the peas moving and blend until it forms a silky smooth puree, adding a little more water if needed. Cool quickly (over a bowl of ice water) to retain the green color. Set aside. To Finish the Pasta: Bring a pot of salted water to a boil. Drop in the pasta and cook until al dente, a couple minutes.Meanwhile, reheat the pea puree in a skillet, thinning with some pasta water. With a slotted spoon transfer the cooked garganelli to the skillet. Toss the pasta in the pea puree. Add a handful of peas. Add more pasta water as needed and toss until the sauce coats the pasta, another minute or two. Turn off the heat, add some speck and arugula and quickly toss to combine.Serve with freshly grated Parmesan. I always like to finish with a drizzle of good quality extra virgin olive oil.