DESCRIPTION:

The Sunday Night Dinner Project is a natural progression of Magnus and Jordan’s collaborations in the kitchen. Having spent the better part of the last year experimenting with a variety of fresh pasta methods, this first documented dinner was a chance for the creative couple to share the fruits of their labor with an intimate group of friends.

Inspired by the delicate seasonal harvest sprouting up in Los Angeles’ farmers markets, they sprung for lemon parsley linguine in a pea shoot ragu sauce. The pasta, which incorporates aromatics into the dough, was a leap forward in complexity, and a chance to test out new ideas for perfecting their method for incorporating eggs into flour. While the sauce explored every possible use of an English Pea, from pod shell to shoot. Slow roasted carrots and lemon-anchovy chicories completed the meal. Once they finished the pasta, Jordan lead the ragu while Magnus captured the ingredients and process.

The pair intend to continue developing their test kitchen and creating new imagery as an extension of the dinners themselves.

This recipe was inspired by Flour + Water restaurant’s ‘Lemon Farfalle with Spring Pea Ragu.’