Rigatoni Di Lapland
This Rigatoni Di Lapland recipe is colourful fusion of Italian and Northern influences. The fragrant blend of kale, basil and peas creates an unusual pesto recipe you’ll find yourself turning to again and again. Then dish has a striking and unusual flavour of its own. Served with a blended purple sauce, crispy morel, a sprinkling of olive oil and snowed vegan parmesan this is a wonderfully intricate pasta starter.
- For the kale pesto:
- 25 25 g Kale Leaves + more for garnish
- 10 10 g Walnuts
- 12.5 12.5 g Fresh Basil
- 1.5 1.5 Garlic Cloves
- 2 2 Tbsp Olive Oil
- 20 20 g Peas
- 0.5 0.5 Tbsp Nutritional Yeast
- 0.5 0.5 tsp Salt
- Onion Petals from 1 onion
- 2 2 Tbsp Water
- For the purple potato sauce:
- 25 25 g Purple Potato
- 0.5 0.5 Small Red Onion
- 0.5 0.5 Tbsp Lemon Juice
- 2 2 Tbsp Almond Milk
- 0.5 0.5 tsp Salt
- 1 1 Tbsp Olive Oil
- 15 15 g Morel Mushrooms
- Optional: Silver Powder to brush morels
- If using dried morel mushrooms, place them in a bowl and cover with warm water to rehydrate. Once soft, drain and rinse well, set aside.
- To make kale pesto, Place everything except the oil and pea in a food processor. Blend briefly to combine, then gradually add the oil – blending continuously – until fully incorporated.
- Add the peas and pulse very briefly until just combined with the pesto, leaving a chunky texture. Set aside until ready to serve.
- In a large pan, heat olive oil, add onions and cook until soften.
- Boil your purple potato until soften well.
- Transfer onions and purple potato into your blender, add lemon juice, salt, olive oil and almond milk. Blend well until smooth. If it is too thick then add more almond milk or just water. Transfer to a pipping bag. Set aside.
- Meanwhile, place the morel mushrooms in a frying pan and cook over a high heat until crisp, then sprinkle some salt.. Drain any excess oil on kitchen paper. Then brush some silver powder. Set aside.
- Brush the kale leaves with a little oil and fry for 30 seconds in the pan with a little olive oil until the leaves are crisp. Season with a little salt.
- To serve, place purple potato sauce in a pipping bag, decorate creating dots on the plate. Heat kale pesto with a little pasta water until bubbled. Then toss the kale pesto through the cooked pasta and divide between the plates, making a small pile or stack as you see in the picture.
- Scatter the red onion petals and fried morels around the plate, topping with the crisp kale leaves. Garnish with some of the olive oil powder and a sprinkling of vegan parmesan.
More recipe like this can be found in New Nordic Meets Old Italian: perfectly paired 45 vegan pasta sauces: www.