Fresh Pasta with a Buttery Uni Sauce | Recipe by Chef Robin Kort
Try this special dish that uses fresh uni (sea urchin), butter, and a squeeze of lemon juice to create a velvety sauce, perfect for a twist of homemade pasta.
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Cooking tools:
- Blender
- Microplane
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Colander
- Airtight container
- Refrigerator
- Plate
Ingredients
- ¼ cup (60 mL) finely diced onion
- 1 tsp (5 mL) chili flakes (or more to your spice level)
- 4 Tbsp (60 mL) butter
- 4 cups (500 mL) chopped spinach
- 1 cup (250 mL) thinly sliced cauliflower
- ½ cup (60 mL) uni butter (recipe below)
- Fresh pasta (4 servings)
- Salt
- 3 chopped tomatillos
- 1 lime, juiced and zested
- ½ cup (125 mL) grated pecorino cheese, for sprinkling (optional)
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