Pasta Sonoma Lemon Pepper Fettuccine with Sea Urchin (or Crab), Broccoli and Chestnuts

From the elegant Masseria Torre Maizza in the heart of Puglia, Chef Luigi Gianuzzi prepares a special dish created especially for Pasta Sonoma. Inspired by the bright, natural flavors of our Lemon Pepper Fettuccine, and surrounded by the abundance of the Adriatic and Ionian Seas, Chef Gianuzzi uses fresh-caught local seafood and produce from the resort’s gardens to create this luscious dish.


Pasta Sonoma Lemon Pepper Fettuccine with Sea Urchin (or Crab), Broccoli and Chestnuts


10 oz. Pasta Sonoma Lemon Pepper Fettuccine (or Pappardelle)
4 oz. sea urchin pulp (or substitute fresh crab)
8 oz. broccoli, roughly chopped
4 chestnuts, whole, roasted and peeled (fresh or jarred)
2 Tbs. Extra Virgin Olive Oil
2 cloves garlic, chopped
¼ c. Italian parsley, chopped
Salt and pepper to taste
4 sundried tomatoes (packed in oil), julienned for garnish
Sprigs of fresh mint or microgreens ( for garnish)


 For fresh chestnuts: Preheat oven to 425˚. Cut a shallow “X” into the bottom of each chestnut and roast for about 10 minutes.  When cool enough to handle, peel them and cut into thin slices.  For jarred chestnuts, simply slice thinly.

Broccoli Mash:  Heat 1 T. olive oil in a medium sauté pan.  Add broccoli, and sauté for 3 – 5 minutes, then add about 1 cup water, and cook until very tender, and water has evaporated.  Mash to make a very rough purée.  Season to taste with salt and pepper, and set aside in a warm place.

Cook pasta in 4 – 6 quarts boiling water according to cooking instructions.  Reserve ½ cup of cooking water before draining.  Meanwhile, heat olive oil in a large sauté pan over medium heat, add garlic and stir briefly until just softened.  Stir in the sea urchin pulp (or crab), parsley and pasta cooking water.  Add cooked pasta, and toss over low heat until pasta is well coated.  Season to taste with salt and pepper.

To serve:  Spread ¼ of the broccoli mash into a round shape on the bottom of each of 4 warmed plates, top with pasta and then chestnuts and sundried tomatoes.  Garnish with mint or microgreens.  Serves 4.

Courtesy of Masseria Torre Maizza – Chef Luigi Gianuzzi



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