Pea Pod Scarpinocc

Made with our Fresh Herb Pasta recipe at kingarthurbaking.com

I’ve come to realize I’m rather easily influenced because when I saw this peepod inspired scarpy notch from Poppams, I knew I had to give it a go. And our fresh herb pasta is the perfect place to start. In making my version, I used lots of fresh spinach and some basil leaves. Blended that together to make a paste before adding in the rest of my ingredients, blending it again, then kneading it for a bit on the counter. While my dough rested, I then made the filling. Throwing together a bag of thawed frozen peas, some parmesan, ricotta cheese, lemon zest, garlic, dried herbs, salt, pepper, and a bit of olive oil. I blended it all together until smooth and added it to a piping bag for later. Going back to my dough, I rolled it out with the Marcato electric pasta machine, cut and piped in the filling. To replicate the shape, I dabbed just a bit of water on the edges, then rolled over the dough and pinched the sides to seal. I then went through and gave it three dimples rather than just the one that Scarpie traditionally has to give it that pea pod shape. After cooking my pasta, I then kept it simple by tossing it in some melted butter and more peas. Then finished it off with a garnish of pea sprouts. And not to brag, but this pasta was like two peas in a pod.