Probably, you would hardly find an easier and quicker recipe here "at the corner", at least not from the past 2-3 years. For the most important elements of this dish, namely the paste and the sauce, you only need a single egg. The egg white gonna turn into the pasta and the egg yolk is for the sauce. The rest is just a bonus! The sabayon is made with green peas, but I also added snow pea and pea shots to the dish. And I haven't told you the best part yet! You only need two pots to cook this dish. In the one for the water bath you can cook the peas, blanche the snow peas and cook the pasta. In another pot over it the sabayon is done within a couple of minutes. So not that you have a real qucik lunch, but the washing up is also done super fast! If you want you can add some cream or mascarpone to the sabayon if you want it more creamy. Ah, and do not forget to sprinkle a few slices of oven dried parma ham over the top among with loads of parmesan! Honestly, is there still someone out there who buys ready made pasta sauce?!
for the pasta:
1 egg white
about 80 g flour
20 g durum wheat
1/2 tablespoon olive oil
1/2 teaspoon salt
prepare the pasta dough: sift flour, add egg white, salt, durum wheat
and olive oil. Start kneading and when the dough is getting viscous
keep on kneading until you get a smooth dough. Chill for an hour before
using it. With a help of a pasta machine roll it out and cut in any shape you desire.
for the pea sabayon:
100 g green pea
1 teaspoon butter
1 egg yolk
50 ml white wine
50 ml vegetable or chicken stock + 1-2 tablespoons
freshly grated parmesan
Boil green pea in salty water, then puree with butter and 1-2 tablespoons of stock. While that beat egg yolk with white wine and stock over steam, once it is thick and foamy stir in green pea puree (that was previously mashed through a strainer). Season with salt, pepper and freshly grated parmesan. Add any type of fresh herb you desire.