- 1 T olive oil
- 4 baby leeks, finely sliced
- 2 garlic cloves, finely chopped
- 400 g baby peas, blanched
- 2-3 T goat’s cheese, crumbled
- Sea salt and freshly ground black pepper to taste
- For the rye pasta bows:
- 500 g rye flour
- 5 free-range eggs
- Semolina for sprinkling
- 3 x 5 g squid ink sachets
- For the chilli oil:
- 1 t dried chilli flakes
- 2 T olive oil
Place a saucepan over a medium to low heat and add the olive oil. Gently soften the leeks and garlic in the hot oil for 5 minutes, taking care not to colour them.
Fold in the peas and heat through. Remove from the stove and pureÅLe briefly using a hand-held blender.
Fold through the crumbled cheese and season to taste. Top with the rye pasta bows and a drizzle of chilli oil.
To make the rye pasta bows, place the flour onto a large clean surface and make a well in the centre. Lightly beat the eggs, then add to the well and use a fork to incorporate some of the flour.
Using your fingertips, create a smooth dough, then knead well.Add the squid ink while kneading. Wrap the dough in clingfilm and chill for at least 1 hour. Divide the dough into four equal-sized portions and return 3 of these to the refrigerator.
Sprinkle a little semolina onto your work surface, then roll out the remaining dough until very thin. Cut into 5 cm squares, then bring the opposite sides of each square to the centre and push down using your finger to secure.
Repeat, one at a time, with the remaining dough portions. Cook in a saucepan of simmering salted water until al dente.
To make the chilli oil, gently toast the chilli flakes in the olive oil. Remove from the heat when the oil turns deep red in colour.