Summer Vegetables (carrot-lavender, ricotta, pasta).....11

Summer Vegetables

For the Pasta: The dough is made of egg yolk and flour.

For the sauce: Carrot juice and cream are combined and cooked with thyme from the garden. We also make a lavender infused butter to fold into the sauce on pickup.
Radishes: butter braised
Ricotta: housemade whipped with dill

For the pickup: The pasta is boiled in fresh salted water.  The carrot lavender butter sauce is reduced in a pan.  All the vegetables are added to the sauce to warm them through.  The pasta is plated, ricotta is added and then pasta is folded over.  The reduced sauce with vegetables is applied over the pasta and ricotta. The dish is garnished with garden trimmings.  The fresno peppers have an additional amount of housemade ricotta applied to them.