UBS IN PERSON Cooking Class: Farmer's Market Pasta Primavera with Chevre

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Farmer’s Market Pasta Primavera
Serves 4

12 oz pasta
Kosher salt, freshly ground black pepper, and red pepper flakes
Olive oil, optional
About 4 – 6 tbsp butter (cold and cubed)
Farmer’s Market Spring Vegetables, such as spring onions and garlic, asparagus, pole beans, snap peas, shelling beans, baby radishes and turnips, baby spinach or greens,
1 lemon, for zest and juice
¼ cup chicken, parmesan, or vegetable stock
½ cup crème fraiche or heavy cream
½ - 2/3 cup freshly grated parmigiano Reggiano or pecorino Romano cheese
Handful chopped fresh herbs, such as basil, tarragon, parsley, chives, or chervil
For serving
Good quality olive oil
Toasted pine nuts

1. Bring a large pot of salted water to a boil.

2. While water is coming to a boil, cook vegetables. Cook each type of vegetable individually (cook the asparagus and then remove to a plate, then cook the peas and remove to the same plate, etc). To cook, place a large skillet over medium high heat and add 1 – 2 tbsp butter or olive oil. When oil is hot, add vegetable and season with salt, pepper, and red pepper flakes; cook until crisp tender, cautious not to overcook vegetables to a mushy texture. Most vegetables will take 2 – 5 minutes; taste throughout cooking process to know texture become just tender, then remove to a plate.

3. When all vegetables are cooked, cook pasta to al dente. Reserve about ¼ cup pasta cooking water before draining pasta.

4. Place now-empty vegetable skillet over medium high heat and add 2 tbsp pasta cooking water along with ¼ cup stock and the zest and juice of 1 lemon; season and bring to a simmer. Add the crème fraiche and heat through, about 1 minutes. Turn off heat and add ½ cup grated cheese and 2 tbsp cold cubed butter; stir until melted and emulsified. Immediately add herbs, cooked vegetables, and pasta and toss to combine. Taste and adjust seasoning to your preference; add more butter or cheese to mellow lemon juice, if desired. Drizzle with a little good quality olive oil, if desired.



Lemon Herb Goat Cheese
Serves 4

8 oz fresh goat cheese (chevre), at room temperature
1 – 2 lemons, for zest
¼ - 1/3 cup finely chopped fresh herbs, leaves finely chopped (such as basil, tarragon, dill, chervil, chives, parsley, thyme, oregano)
2 sprigs scallions or 1 garlic clove, minced
Sea salt, freshly ground black pepper, red pepper flakes
Pinch ground coriander or sumac, optional
2 – 3 tsp olive oil
1 – 2 tbsp heavy cream

1. Place cheese in a mixing bowl and use the back of a spoon to mash until pliable. Add the zest of 1 lemon, chopped herbs, scallions or garlic; season with salt and pepper, and with red pepper flakes, coriander, or sumac, if desired. Mash ingredients together. Once mixed, add 2 tsp olive oil and 1 tbsp cream and slowly mix until loosened. Once evenly combined, taste and adjust, adding more season or lemon zest as desired, or more oil or cream to thin texture.