Truffle & Beet Noodles with Peas, Pistachios, and Pancetta
Beet Pasta Noodles:
2 1/2 cups all-purpose flour
1 tablespoon Seasons Picholine Extra Virgin Olive Oil
3 tablespoons beet puree
1 teaspoon Himalayan Premium Salt
2-3oz pancetta, small dice
2 tablespoons Seasons Savory Butter Olive Oil
1 cup pea, fresh or frozen (if frozen, thaw before using)
1 1/2 teaspoons Black Truffle Premium Salt
1/2 cup pistachios, crushed or chopped
1 teaspoon fresh sage, minced
Mound your flour on a clean, flat, work station (the countertop is perfect). Make a large well in the center. Crack eggs into the well, add oil, beet puree, and Himalayan salt. Using a fork, whisk the wet ingredients (and seasoning) together.
Slowly begin incorporating the flour into the center, working your way around the edges and maintaining the ‘well’. Once enough of the flour has been incorporated into a very loose dough, switch to using your hands, and continue to fold the ingredients together. Knead the dough for about 5-10 minutes, or until the dough is elastic and a little tacky (not sticky). Portion the dough into quarters and wrap each quarter with plastic wrap (or a clean kitchen towel). Let rest for 30 minutes. Once the dough has rested, sheet and shape or cut into noodles.
To cook your noodles, bring a large pot filled with salted water to a boil. Add noodles, stir and cook for 2-3 minutes or until just tender. Drain and rinse the noodles and set aside.
In a large skillet, heat pancetta over medium-high heat. Cook until the pancetta is just crisp, about 3-4 minutes, and remove from the skillet with a slotted spoon (set pancetta aside on a paper towel to drain). Return the skillet to the heat, add Savory Infused Butter Olive Oil and peas. Sauté until the peas are tender-crisp, then return the pancetta to the skillet along with the noodles. Toss to coat and season with Truffle Salt. Before plating and serving the noodles, sprinkle with pistachios and sage.