Cuttlefish Pasta and Fresh Peas

Recipe Courtesy of Casey Thompson

Ingredients:

2 pounds Cuttlefish, cleaned, cut into 6 inch x 1/4 inch strips
2 pounds fresh English or sugar snap peas, hulls removed
1/2cup baby spinach, blanched
1/4 cup parsley, plus 1T chopped
1 shallot, sliced
2 cups vegetable stock
1 cup extra virgin olive oil
2 cup pea shoots
1 cup pea tendrils
Maldon sea salt
Fresh cracked black pepper
1 T lemon juice

Directions:

Heat 2 cups water seasoned with salt and shallot over med-high heat. Add peas and blanch for 1 1/2 minutes. Remove peas. Separate 1/2 cup peas and shock in an ice bath. In a blender, add remaining peas, spinach, parsley and 1 cup of the blanching water. Spin until well blended. Add 2 T olive oil to blender and season with salt. Remove puree and place in bowl. Cool puree in bowl over an ice bath. Cool completely.

In a medium bowl, place Cuttlefish. Season Cuttlefish with lemon juice and 3 T olive oil. Season with salt and pepper. Add chopped parsley and pea shoots. Toss to coat. Season reserved peas with olive oil and salt and pepper.

To plate:
Place puree on the plate. Twist Cuttlefish and pea shoots onto plate in the form of pasta. Place a few peas on each plate. Garnish plates with pea tendrils. Drizzle remaining olive oil onto each plate.

Serves 4-6

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