English Pea Pasta - The Local Palate

Ingredients

• 1 cup semolina
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 egg
• 7 ounces pea purée (recipe follows)
• Butter and vegetable stock for glazing
• 1 teaspoon baking soda
• 1 cup shelled English peas
• Large bowl ice water
• 2 cups ricotta (homemade or quality store-bought)
• 2 tablespoons lemon confit, minced (homemade or quality store-bought)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon parsley, chopped
• 1 teaspoon mint, chiffonade
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 cups peeled and cut carrots
• 4 tablespoons butter
• 4 tablespoons cream
• Salt to taste
• 24 baby carrots with 1 inch of top, thoroughly washed
• ½ cup vegetable stock
• ¼ cup pineapple juice
• 2 tablespoons butter
• Salt and pepper to taste
• 1 teaspoon parsley
• ½ cup buttermilk
• ½ cup grapefruit oil
• ¼ cup grapefruit segments (if available)
• 1 teaspoon mint
• 1 teaspoon tarragon