Elderflower, Ricotta & Lemon Pasta

This recipe was born of friendship. Creating with friends will always fill my heart. Aimee and I are like sisters, we read from the same page, our thoughts align, and we are both a little crazy.

Aimee is gifted with a delicate touch; she can craft such beauty at her fingertips. I find solace in creating divine flavours and dishes that feed both the body and eye. Between us these flowers evolved. Filled with the essence of summer, delicate, fresh and floral. One to make and take your time over.

Cooking with friends, food for the body and soul

Slow food, takes time but repays in abundance…

pasta, edible flowers, elderflower recipes, borage, healthy meals, italian recipes, pasta recipe, pretty food, asparagus, spring greens

Author: Suze Morrison

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Elderflower, Ricotta & Lemon Pasta

Prep time: 45 MinCook time: 7 MinTotal time: 52 Min

This recipe was born of friendship. Creating with friends will always fill my heart. Aimee and I are like sisters, we read from the same page, our thoughts align, and we are both a little crazy.Aimee is gifted with a delicate touch; she can craft such beauty at her fingertips. I find solace in creating divine flavours and dishes that feed both the body and eye. Between us these flowers evolved. Filled with the essence of summer, delicate, fresh and floral. One to make and take your time over.

Ingredients

• 400g 00 Pasta Flour
• 4 Large free-range eggs
• 200g Ricotta
• ½ lemon, zest
• Good Crack Black Pepper
• 30g Parmesan, grated
• ½ tsp Sea Salt Flakes
• 700ml Vegetable Stock, salted
• 1tbsp Elderflower Vinegar
• 200g Mixed summer greens, peas & asparagus work well
• 50g Chopped Roasted Pistachios
• Fresh soft garden herbs

Instructions

1. Begin with the pasta. Add the flour and the eggs to a food processer and pulse to a coarse rubble, tip onto your work surface and knead gently with your hands to form a disc. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.
2. Meanwhile, combine the ricotta, lemon zest, black pepper, parmesan and salt. Taste and adjust the seasoning to your liking.
3. Roll the pasta into thin sheets using a pasta machine. Using a 9cm round cutter, cut discs and pipe 1tsp of filling onto each disc. Bring the edges up around the filling in 5 pleats and seal in the centre. Open out each pleat to form a petal and secure the adjacent a=edges by squeezing together. Finally pinch underneath each petal to seal in the filling. Repeat with all the pasta discs.
4. Bring a pan of water to the boil and simmer the flowers for 5-6 minutes or until soft. Divide between 4 bowls.
5. In a pan, add the vegetable stock and bring to a boil, blanch your green vegetables until just tender then add the elderflower vinegar and garden herbs.
6. Ladle the broth over the pasta and sprinkle with the pistachios and fresh edible flowers before serving.

https://gourmetglow.co.uk/recipes/elderflower-ricotta-lemon-pasta

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