Class: Handmade Straw & Hay Pasta with Fresh Spring Peas, Prosciutto, & Cream Sauce

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Class: Handmade Straw & Hay Pasta with Fresh Spring Peas, Prosciutto, & Cream Sauce

  • date: June 6, 2017
  • time: 6:00 pm - 8:30 pm
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    • Let’s use those fresh spring peas and tender spinach to make a fabulous pasta! Chef Frankie, former owner of Frankie’s Pizza & Pasta in Redmond, will teach you how to make two types of fresh pasta… egg and spinach fettuccines, which are married together in a delicious, and beautiful pasta entrée called Straw & Hay. Also learn how to make a fabulous cream sauce with organic fresh cream from local dairies such as Golden Glen, Fresh Breeze, and Pure Eire. 

    To accompany this beautiful yellow and green pasta dish we’ll make a fresh seasonal salad with homemade vinaigrette, honey roasted hazelnuts, local organic gorgonzola cheese, and seasonal fruit. Pasta can optionally be made vegetarian, but not dairy free. Salad is vegetarian and optionally dairy free.

    We celebrate true farm-to-table cooking at 21 Acres; all ingredients come from local farms, including the 21 Acres Farm. Starting in May, our spring classes begin at 6 pm with a guided walk on the farm.

    This class is full. Frankie’s classes sell out quickly.  If you’d like to be notified in advance when his classes are scheduled, send an email to: generalinfo@21acres.org.

     

     

     

     

    Sustainable Culinary Education 

    Our culinary education team enhances the mission of 21 Acres by defining mindful eating from a wider lens perspective. We use only local, seasonal, whole food ingredients in order to promote a sustainable local food system, support our local agricultural ecomony, and reduce our carbon foot print by purchasing ingredients that travel less miles from farm to table. Focusing on whole food ingredients also enhances the nutritional value of our recipes. All of our classes strive to teach delicious, simple recipes using everyday culinary techniques that make it easy for students to incorporate healthy meals into their busy lives. We hope our approach will inspire people to embrace local foods and the timeless art of cooking.

    Register now