Goat's cheese tortellini with broad bean and pea butter recipe
This goat's cheese tortellini, with broad bean and pea butter, is the perfect summer pasta recipe for four people.
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Cooking tools:
- Pasta machine
- Food processor
- Electric hand whisk
- Piping bag
- Cookie cutter
- Pastry brush
- Grater
- Slotted spoon
- Ladle
- Kitchen scale
- Stove
- Saucepan
- Pot
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen towel
- Plastic wrap
- Baking sheet
- Refrigerator
- Kettle
- Plate
- Pan
- Spoon
Ingredients
- 2 carrots, washed and diced
- 1 celery stick, washed and diced
- 1 small leek, washed and diced
- 6 peppercorns
- Pinch of saffron strands
- 300g ‘00’ pasta flour, plus extra for dusting
- 2 tsp olive oil
- 2 large eggs, plus 4 large egg yolks
- 450g piece French chevre blanc log (goat’s cheese), rind removed
- 2 large eggs
- Good handful of fresh parsley, chopped
- 20g Parmesan, grated
- 150g freshly shelled peas or frozen peas, thawed
- 150g freshly shelled broad beans or frozen broad beans, thawed
- 100g butter, cut into small cubes
- Small bunch of fresh mint, leaves finely shredded
- 50g Parmesan, grated
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