iEat Green - 04.07.22 - Sean Barrett

Sean Barrett has built a long career creating ocean-centric small businesses
and establishing new models for the utilization of marine resources in North and
Central America. He is the founder of Dock to Dish™️, an expansive network of
small-scale community-based fishery programs, as well as The Montauk
Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil”
movement to revive an ancient symbiotic relationship between regional gardens
and farmlands and our local oceans through the cultivation of macroalgae, such
as sugar kelp, which is converted into a variety of fertilizer and livestock feed
products. 
He serves as an appointed member on the Marine Resources Advisory Council
at the New York State Department of Environmental Conservation, on
the Executive Board at the Northeast Organic Farming Association of New York,
as advisor to the federal Mid-Atlantic Fishery Management Council and has been
named Person of the Year by the United Restaurant and Tavern Owners
Association of New York State.

 

Linguine al Limone with Cashew Crema
4-6 Servings
Ingredients-
2 Lemons- Zest and Juice
1 lb Organic Linguine (or other GF Pasta)
Kosher Salt
1 cup cashews, soaked for 1 hour
1-2 Tbs. Truffle Oil (optional)
3 Tbs. Olive Oil
1 cup frozen petite peas- run under warm water to defrost.
2 Tbs. Nutritional Yeast
¼ cup fresh chopped parsley, plus 1 Tbs.
2 cups pasta water
Salt and Pepper
Preparation
1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each
strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put
into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can
add more lemon juice at the end of recipe if desired). Put in small bowl and set aside.
2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water
to taste like the sea.) Cook until al dente, don’t over cook because pasta will finish
cooking in the sauce.
3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of
water, and puree until very smooth and creamy.
4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the
cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium
heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water.
5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional
yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being
careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time,
until desired consistency is reached. (Cream sauces thicken as they cool, so save some of
the pasta water to add if needed)
6- Season with salt and pepper.
7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest
strips and garnish with chopped parsley.