HomeRecipesGalvin Brothers’ Penne Rigate This beautiful vegetarian penne rigate pasta recipe from the Galvin brothers is served with morels, broad beans and ricotta for a simple dish that uses quality ingredients to pack a flavour punch. Ingredients 500g of penne rigate 2 tbsp of water 115g of butter, cold, diced 40 morel mushrooms, small and fresh (stems removed, then washed thoroughly) 140g of broad beans, shelled, blanched and thin outer skins removed 120g of fresh peas, blanched 160g of ricotta, fresh 50g of flaked almonds, toasted 1 preserved lemon, small, quartered, pith removed and cut into julienne olive oil salt pepper parsley, freshly chopped Method 1 To begin, place the pasta in a pan of salted boiling water. Cook until al dente 2 Meanwhile, make the butter emulsion by bringing 2 tbsp water to a boil in a pan. Once boiling, turn down the heat and gradually whisk in the butter until melted and emulsified – do not allow the butter emulsion to boil or it will separate 3 Add the beans, peas and morels to the butter emulsion and warm gently until the morels are cooked and softened. Season to taste 4 Drain the pasta and toss with a little olive oil and seasoning 5 Divide the pasta between bowls and spoon over the beans, peas and morels, allowing a little of the butter emulsion to drizzle over the pasta 6 Spoon small amounts of ricotta over the pasta, sprinkle with preserved lemon strips, some flaked almonds and chopped parsley. Serve immediately Recipe courtesy of the Galvin Brothers. See here for more.