PASTA LOVE WITH A PARMIGIANO AND MATCHA TEA CREAM, DRIED APRICOTS & PINK PEPPERCORNS

Name: PASTA LOVE WITH A PARMIGIANO AND MATCHA TEA CREAM, DRIED APRICOTS & PINK PEPPERCORNS
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 320 g Pasta Love; 150g grated parmesan cheese; 300ml cooking cream; 50g 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

25 minutes

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

4 servings

150ggrated parmesan cheese

300mlcooking cream

50gpowdered matcha tea

100gVermouth (or balsamic vinegar)

5mlsoy sauce

5dried 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.

PASTA LOVE WITH A PARMIGIANO AND MATCHA TEA CREAM, DRIED APRICOTS & PINK PEPPERCORNS