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Triple pasta

Triple pasta with Hokkaido pumpkin, Hippo Tops and vegan pesto.

Dish by chef Marcel Thiele of Koppert Cress.

Ingredients

seasoned sea salt
Nutmeg
roasted black sesame
60gShallots
Cumin
100mlExtra virgin olive oil
300gHokkaido
100gFarfalle
100gFusilli
Saffron
200mlBeet juice
2units.itemsKaffir Lime Leaves
100gPenne Rigato NI
Water
Garlic
10units.itemsSalad Pea
60gvegan pesto
10units.itemshippo Tops
10glemon caviar pearls

16containers Tahoon Cress
50units.itemsSalad Pea
200mlExtra virgin olive oil
8containers Rock Chives
Sea salt
roasted lime zest
40gpine nuts
200gcedro

Preparation

  1. Mix all ingredients for the vegan pesto until the desired thickness is reached.
  2. Clean the Hokkaido pumpkin and cook with the skin on. Clean the 'flowers' inside and fry them crispy with nutmeg, cumin, and sea salt.
  3. Sauté the shallots with garlic and black roasted sesame.
  4. Cook the Penne Rigato NI with sea salt and Kaffir Lime Leaves in the beet juice and water.
  5. Cook the Farfalle with saffron and sea salt.
  6. Cook the Fusilli with sea salt.
  7. Decorate with Hippo Tops, Salad Pea, lemon caviar pearls, and vegan pesto.