Risotto-like pasta salad with asparagus, broad beans, morels and tarragon cream
Preparation time: 40 min
Cooking time: 25 min
-6 tbsp. olive oil
-2 garlic cloves, degermed and cut in half
-500 g pasta of your choice
-1 L vegetable broth
-½ bunch of tarragon, chopped
-300 ml cream
-300 g fresh morels (or mushrooms of your choice)
-1 tbsp. wine vinegar
-20 g butter
-1 shallot, thinly sliced
-2 tbsp. vegetable broth
-16 asparagus tips
-320 g broad beans, peeled
-2 handfuls of arugula
-50 g parmesan shavings
-Freshly ground black pepper
-The juice of 1 lemon
In a saucepan, heat the olive oil, add the garlic and pasta, and sear for 3 minutes. Add the
vegetable one ladle at a time. Cook like a risotto.
Mix together the tarragon and cold cream in a bowl. Refrigerate and let rest overnight.
Reduce the cream to half in a saucepan. Pass through a sieve and set aside.
In a large bowl of cold water, rinse the morels with the vinegar. Drain and pat dry.
Melt the butter in a saucepan. Add the shallot and cook for 2 minutes. Add the morels and
vegetable broth. Cook covered for 5 minutes.
In large pot of salted water, cook the asparagus for 4 minutes. Let cool in iced water. Repeat the
same steps with the broad beans, but cook for 6 minutes instead.
Mix together the pasta, asparagus, broad beans, and morels. Coat well with the tarragon cream
and add the parmesan and arugula. Season with pepper and finish with a bit of lemon juice.
Tip:Fresh morels are among the best mushrooms! However, they require to be well cooked as they can otherwise be toxic.
A question of taste:
Why do I choose to cook pasta like risotto? This technique allows having both a crunchy and
creamy texture while developing an unbelievable flavour.