Spring Garlic Pesto Pappardellewith Fried Garlic Chips

For the Confit:

1. Wash the spring garlic and trim the roots from the bulbs. Separate the stems from the bulbs and reserve.
2. Place the trimmed bulbs, berry peppercorns, fleur de sel, thyme, and olive oil into a sous-vide pouch and seal. Cook for five hours at 181.4°F (83°C).
3. Once done, remove from the water bath and set aside to cool at room temperature for 10 minutes.

For the Pesto:

1. Blanch the reserved stems and chervil (or French parsley) in a pot of salted boiling water for 30 seconds to one minute, then chill in ice water for a few minutes.
2. Pat stems and chervil dry with a paper towel. Blend the stems, chervil, salt, garlic cloves, Pecorino, and nuts. As you blend, slowly add the olive oil into the mixture until smooth. You may also blend in an ice cube to prevent pesto from darkening.
3. Add salt and pepper to taste.

For the Fried Garlic Chips:

1. Cut garlic cloves into thin slices.
2. Pat dry and coat lightly with corn starch, then fry in a small sauté pan with 2 tablespoons of olive oil on medium-high heat for one minute on each side or until browned. You may also fry in a 345°F fryer for one minute or until browned.
3. Remove fried garlic chips and place on a tray lined with paper towels to absorb any excess oil.

To Serve:

Cook the pasta according to package directions. Serve with the garlic bulb confit and pesto sauce. Garnish with Parmesan and fried garlic chips.

Developed by Chef Bruno Bertin, the Cuisine Solutions culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2018.