With warm weather and longer days, spring brings a wave of seasonal ingredients we love to cook with, especially peas. They shine in pasta dishes, as chef Hugo Riboulet demonstrates. This passionate chef from Ardèche, who rose to fame on Top Chef 2023, won hearts with his bold yet traditional, vegetable-centric cooking. Panzani enlisted him to elevate their new gourmet fusilli, Fermes & Généreuses. Crafted with bronze molds and 100% French wheat, these pastas are thicker, firmer, and perfect for holding sauce. The result? A fresh, flavorful recipe featuring horseradish pea purée, green asparagus, fresh peas, pea pod oil, ricotta di Buffala, and finger lime—definitely one to try!
Chef Hugo Riboulet’s Fusilli with Peas Recipe for Panzani
Ingredients:
- 400 g Fusilli
- 300 g fresh peas
- 100 g crème fraîche
- 1 tbsp grated horseradish
- 200 g green asparagus
- 100 g ricotta di Buffala
- 200 g grapeseed oil
- 1 finger lime
- Salt, pepper
Instructions:
- Horseradish Pea Cream: Cook the peas in boiling salted water for 4 minutes. Blend with crème fraîche, horseradish, salt, and pepper. Add water to loosen if needed.
- Asparagus: Trim the woody ends. Cut into 5 cm diagonal slices and sauté in olive oil over low heat for 5–6 minutes.
- Pea Pod Oil: Blend 70g of pea pods with 200g grapeseed oil for 5 minutes. Strain through a fine sieve, bring to a boil, then strain again using a clean towel for clarity.
- Fusilli: Cook the pasta in salted water (10g per liter) for 10 minutes. Toss with the pea cream. Add pasta water to loosen sauce if needed. Add asparagus and fresh peas, reserving some tips for plating.
- To Serve: Plate the pasta with remaining peas and asparagus. Drizzle with pea pod oil, dot with fresh ricotta, and finish with finger lime pearls.
Chef Hugo Riboulet’s fusilli with peas for Panzani—sunshine in a bowl! Enjoy this delightful dish that captures the essence of spring.
This article first appeared on grazia.fr – Author: Pierre-Guillaume Ligdamis
