Penne rigate with morels, broad beans, English peas, ricotta and preserved lemon

Ingredients

Cereals, Grains & Pasta

  • 500g of penne rigate

Beverages

  • 2 tbsp of water

Dairy

  • 115g of butter, cold, diced

Fruit & Vegetables

  • 40 morel mushrooms, small and fresh (stems removed, then washed thoroughly)
  • 140g of broad beans, shelled, blanched and thin outer skins removed
  • 120g of fresh peas, blanched

Cheese

  • 160g of ricotta, fresh

Store Cupboard

  • 50g of flaked almonds, toasted
  • salt
  • pepper

Delicatessen

  • 1 preserved lemon, small, quartered, pith removed and cut into julienne

Oils & Vinegars

  • olive oil

Salad & Fresh Herbs

  • parsley, freshly chopped