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ICONIC Kitchen | Spring Pea Pasta with Poached Eggs, Steam Oven Recipe

Photography and video shot by Mark Sacro

Looking for new recipes to try? This recipe from Chef Kimberly Ayala of PIRCH uses fresh, seasonal ingredients and a steam oven to create a delicious dish you’ll want to make over and over again.

If you have never used a steam oven before, you should know that it is the key to preparing easy, moist and nutrition-dense meals. With a steam oven, you can easily whip up new recipes to try, like the delicious spring pea pasta with poached eggs recipe.

ICONIC LIFE Publisher Renee Dee headed to PIRCH Costa Mesa to learn all about the benefits of steam ovens and how to use them from Head Chef Kimberly Ayala.

ICONIC Kitchen: Spring Pea Pasta Recipe with PIRCH

“I enjoy the health benefits, there’s more opportunity for you to cook with less oils,” Chef Kimberly says. “You’re adding moisture to your food and you’re also retaining about 20 percent more nutrients in your veggies. We want to keep those beautiful nutrients that Mother Nature is giving to us.”

Instead of the hot air inside of a traditional convection oven, a steam oven heats up water to 212 degrees fahrenheit, releasing steam that is quick and effective at cooking. It also makes clean up inside the oven a breeze.

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“We’re going to make a pea and spinach sauce—but everything’s going to be done in the steam oven, all at once,” Chef Kimberly says.

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Head to PIRCH Costa Mesa to explore a variety of steam ovens in different sizes to create this amazing dish, and find the recipe below:

 

SPRING PEA PASTA WITH POACHED EGGS

Ingredients
  

  • 1 medium leek
  • 4 cloves of garlic
  • 1 jalapeño seeded
  • 1 ½ cup frozen green peas
  • 2 cups spinach
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil or fresh
  • 2 cups Sfoglini trumpet pasta
  • 1 cup whole milk or milk alternative
  • Lemon zest 1
  • Parm cheese finely shredded ½ cup
  • Salt and pepper to taste
  • 1/4 cup ricotta cheese

Instructions
 

  • Set pasta in a pan with salted water enough to fully submerge pasta.
  • Place leeks, spinach, chopped garlic and jalapeño in a pan and set in the oven.
  • Set your steam oven at 212 degrees, 100 percent steam and let it preheat with leek mixture inside.
  • Once your oven is preheated, remove leek mixture, insert your pasta and set a timer for 12 minutes.
  • Add your steamed vegetables in a blender with milk, ricotta cheese and peas, blend until smooth. Season with salt and pepper.
  • Remove pasta from the oven once the timer goes off. Strain.
  • Toss pasta with sauce as needed. You’ll have extra to store for another day.
  • Toss in parmesan cheese and lemon zest.
  • Serve with extra parm sprinkled on top.

 

POACHED EGG

Ingredients
  

  • 8 large free range eggs
  • White vinegar
  • Olive oil
  • Salt flakes
  • Black pepper freshly ground

Instructions
 

  • Fill a deep unperforated steam container with water and salt. Add 30 milliliters of white vinegar for every liter of water used.
  • Carefully crack the eggs into the vinegar water. Place into the steam oven and steam at 194 degrees for six minutes. With a slotted spoon, scoop egg out and place on top of pasta. Garnish with some microgreens and enjoy!

This story is sponsored by our friends at PIRCH Costa Mesa.

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