Pappardelle with Squash Blossoms, Broccoli, Basil and Goat Milk Brie


Douglas Merriam

The following recipe is by Chef Matt Yohalem of Il Piatto Farmhouse Kitchen in Santa Fe, and is featured in the June 2014, Farm and Ranch issue. It’s best enjoyed with fresh, locally grown ingredients.

To make the pesto:

1 cup first basil

1 Tablespoon pine nuts, lightly toasted

½ cup extra virgin olive oil

Zest of one lemon

½ Tablespoon roughly chopped green garlic clove

1 Tablespoon chopped parsley

Pulse all ingredients in a Cuisinart until chunky but consistent. Set aside at room temperature.

To make the pasta dough:

1 pound all-purpose flour

4 eggs

1 pinch salt

1 Tablespoon olive oil

Water as needed Continue reading