Chef Carolina Diaz calls her role at Terzo Piano restaurant in the Art Institute of Chicago her dream job. She says tying the artistic element to food is what fuels her creative soul. In order to de-stress from the demands of the high profile restaurant, she swims laps and uses the time to meditate.
Recipe
Summer Farfalle
Serves 6
For the Basil-Ricotta Cream
- 1 cup fresh basil
- 1/2 cup parsley
- 1 cup fresh ricotta
- 2 cups heavy cream
- 1 tbsp salt
- 1 tbsp white vinegar
Combine all ingredients in a blender until smooth and set aside.
For the Pasta
- 1 lb of cooked farfalle pasta (reserve some pasta water)
- 1 cup extra virgin olive oil
- 1 cup onion, chopped
- 1 tbsp garlic, minced
- 1 cup cherry tomatoes, cut in half
- 1/2 cup baby zucchini, cut into small coins
- 1/2 cup radishes, sliced
- 1/2 cup sugar snap peas
- 2 tbsp parsley, chopped
- 2 tbsp mint, chopped
- 1 tbsp salt
- Parmigiano Reggiano for serving
Method
- In a large saute pan over medium heat, saute onion and garlic with olive oil until translucent.
- Add the rest of the ingredients and saute for 3 minutes.
- Add the cooked pasta and a bit of the pasta water to the saute pan and turn the heat off.
- Toss the pasta with the basil-ricotta cream until evenly coated.
- Garnish with freshly grated Parmigiano Reggiano cheese.
