PASTA LOVE WITH A PARMIGIANO AND MATCHA TEA CREAM, DRIED APRICOTS & PINK PEPPERCORNS
PASTA LOVE WITH A PARMIGIANO AND MATCHA TEA CREAM, DRIED APRICOTS & PINK PEPPERCORNS
25 minutes total
Elevate your pasta with this gourmet recipe that combines Parmesan and matcha for a refined cream sauce, accented by dried apricots and pink peppercorns. A perfect choice for special occasions.
Ingredients
Serves 4
| 320 g | Pasta Love |
| 150g | grated Parmesan cheese |
| 300ml | cooking cream |
| 500g | powdered matcha tea |
| 100g | Vermouth (or balsamic vinegar) |
| 5ml | soy sauce |
| 5 | dried apricots |
| pink peppercorns to taste | |
| extra virgin oil to taste | |
| salt to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Boil the Vermouth and let it reduce over low heat until it reaches a syrupy consistency. Add the soy sauce to intensify the flavour.
Step 2
Place the cooking cream in a small pan, add the grated Parmesan cheese, and heat over low heat until the cheese is melted. Strain (or blend in a mixer) to obtain a smooth sauce, then add the matcha tea and mix.
Step 3
Slice the apricot and set aside until plating.
Step 4
Cook the pasta in boiling salted water until "al dente," then toss it in a pan with a drizzle of extra virgin olive oil and some pasta cooking water, adjusting the seasoning with salt.
Step 5
Arrange the pasta on the plate and evenly distribute the Parmesan cream, a few drops of Vermouth or balsamic vinegar, the sliced apricots, and crumbled pink peppercorns.