Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Pea & Mint Gigli
Peas blitzed with milk, parmesan and lemon into a sauce that stays vividly green. Mint and pistachio topping over the top, and burrata if you are feeling generous.
Camilla Gobourn
Feeds: 2
15 minutes
Ingredients
- 200g gigli pasta
-
200g peas (fresh or defrosted if frozen)
-
150ml Estate Dairy Milk
-
20g parmesan, finely grated
-
Juice of ½ lemon
-
5g (small handful) fresh mint leaves
-
Salt and black pepper
- To serve
-
30g pistachios, roughly chopped
-
Zest of 1/2 lemon
-
Small handful fresh mint leaves, finely sliced
-
2–3 tbsp extra virgin olive oil
-
Burrata or stracciatella
-
Pinch of salt & black pepper
Gigli
From: £4.95
Method
1
Cook the gigli in salted boiling water until al dente, then drain, reserving a small splash of the cooking water.
2
Blanch the peas in boiling water until tender, then drain. Add the peas to a blender with the milk, parmesan, lemon juice and mint. Blend until smooth and vibrant green.
3
Return the pasta to the pan with the rest of the peas and pour over the sauce, warming gently over a low heat until silky, loosening with a splash of the reserved cooking water if needed. Season to taste with salt and black pepper.
4
In a small bowl, mix the chopped pistachios with the lemon zest, mint, olive oil and a pinch of salt to create a loose, spoonable topping.
5
Divide the pasta between bowls and top with half a burrata on each. Spoon over the pistachio mint topping to serve.
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