#1 Cookbook Club x Rich Table
We are so excited to launch the first Cookbook Club with dear friends and an incredible restaurant, Rich Table. The HG team was introduced to the RT team through our favorite family Cervantes Family Vineyards and a natural synergy of beautiful food and wine followed. In each installment, an HG team member will prepare a dish that speaks to them, from their collection of cookbooks. Jeff here, prepares the Spaghetti with Peas, Goat Cheese and Duck Fat dish.
Paired with the HG 2022 Sauvignon Blanc
Recipe
Spaghetti with Peas, Lime, Goat Cheese, and Duck Fat
(Serves 4)
2 pounds English peas, in the shell (see Note)
1/2 yellow onion, peeled
12 cups water
8 ounces goat cheese
1/4 cup whole milk
3 tablespoons thinly sliced mint leaves
3 tablespoons lime juice, plus the zest of 1 lime
2 tablespoons extra-virgin olive oil
Salt
8 ounces pea shoots, tough stems removed, or baby spinach leaves
12 ounces dried spaghetti
1/4 cup duck fat (see Note)
Shell the peas and place the shells in a large pot. Reserve the peas. (You should have about 2 cups of peas.)
Add the onion half and 12 cups water to the pot with the pea shells. Bring to a boil over high heat. turn the heat down to medium-low and simmer for 15 minutes.
Remove the pot from the heat and let the stock cool to room temperature. Strain and discard the solids. Measure out 1 cup of the stock. Refrigerate or freeze the remaining stock for another use, such as vegetable soup.
Meanwhile, in a food processor, process 6 ounces (about 3/4 cup) of the goat cheese with the milk until smooth and fluffy, about 30 seconds.
Bring a large pot of salted water to a boil over high heat. Place the peas in a fine-mesh strainer and set the strainer in the boiling water. Blanch the peas until crisp-tender, 1 to 2 minutes. Remove the strainer and rinse the peas under cold water until cool. Set aside 1 2/3 cups of the peas for serving.
Keep the salted water hot.
In a medium bowl, coarsely mash the remaining 1/3 cup peas with a potato masher. Mix in 1 tablespoon of the mint, 1 tablespoon of the lime juice, half of the lime zest, and 1 tablespoon of the olive oil. Season with salt and set aside for serving.
Remove any curly tendrils or small leaves from the pea shoots and set aside for garnish.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the pea shoots and cook, stirring occasionally, until wilted and tender, 1 to 3 minutes. Season with salt. Transfer to a cutting board, coarsely chop, and set aside. Wipe out the skillet.
Return the pot of salted water to a boil. Add the spaghetti and cook until not quite al dente, about 7 minutes. Drain immediately.
Melt the duck fat in the now-clean skillet over medium-high heat. Add the cooked pasta, the reserved blanched peas, and the wilted pea shoots. Toss to coat in the fat, and then add 1/2 cup of the pea stock. Bring to a rapid simmer and cook, stirring constantly, until a creamy sauce has formed around the pasta. Add additional stock as needed to make the sauce. Remove from the heat and stir in the remaining 2 tablespoons mint and remaining 2 tablespoons lime juice. Season with salt.
Divide the goat cheese mousse among four shallow serving bowls. Divide the pasta among the bowls, placing it on top of the goat cheese mousse. Crumble the remaining 2 ounces goat cheese in and around the pasta. Add a large scoop of the mashed pea mixture on top of the pasta. Garnish with the remaining lime zest and any reserved pea tendrils. Serve immediately.