There’s something inherently magical about crafting your own pasta from scratch. Chef Cody Cisneros at Deer Valley Resort understands this sentiment all too well, and it shows in The Brass Tag’s homemade bucatini. The pasta is served in a delectable hazelnut pesto sauce that you can see currently showcased on both Dishing Park City and Deer Valley Resort’s digital platforms.
The Art of Homemade Pasta
Chef Cisneros and the team at The Brass Tag’s dedication to culinary craftsmanship is apparent in every step of the process. The pasta itself is proof to the quality and innovation the resort implements in their dining program. Unlike traditional pasta recipes that often include eggs, Deer Valley’s homemade pasta is crafted using just semolina and water. This minimalist approach not only provides a vegan-friendly option, but also brings out the natural flavors and textures of the ingredients. A precise 3:1 ratio of semolina to water results in the ideal consistency—firm yet tender, with a satisfying bite.
Something for Everyone
At Deer Valley, the emphasis is also on versatility. Many of the pasta dishes offered can be easily adjusted to accommodate vegan or vegetarian preferences. For a vegan twist, the wild mushroom and sesame soy base from the Peking duck ragu or the robust puttanesca sauce from the salmon puttanesca can be used for a dish on their own. From rigatoni to bucatini and pappardelle, the variety of pasta shapes prepared in-house is a testament to the variety of options the resort can provide.
The fun thing about making pasta ourselves, is that we can change the shape to whatever we want, whenever we want.
Cody Cisneros
Make it at Home
Whether you’re a vegan, vegetarian, or simply a lover of extraordinary cuisine, Deer Valley’s homemade pasta creations promise an unforgettable dining experience. Experience the hazelnut pesto pasta firsthand by either recreating it with the accompanying recipe, or while indulging in the restaurants 2-for-1 entrée offering any day of the week.
Ingredients
For the Pesto:
- 6 cups fresh basil
- 1 cup extra virgin olive oil
- 1 1/4 cups Parmigiano Reggiano
- Juice and zest of 1 1/2 lemons
- 1 tablespoon fresh garlic
For Garnish and Final Plating:
- 3 tablespoons butter
- 1 teaspoon minced preserved lemon
- 1/4 of a sliced and quick pickled red onion
- 4 tablespoons fresh pomegranate ariels
- 1/2 cup pesto (or more if you prefer)
- 1/4 cup roasted hazelnuts
- Cooked pasta of preference
Instructions
For the Pesto:
- Combine all ingredients in a food processor except for the EVOO. Begin blending and slowly add in EVOO to incorporate all ingredients evenly. Adjust to taste with salt and pepper at the end.
For Plating:
- Add a half cup of pasta water to a pan. Add butter and melt completely. Add in pickled red onion, pomegranate and preserved lemon and cook for one minute. Add pesto and mix evenly. Add more pasta water if you want a thinner sauce. Add cooked pasta to sauce and toss evenly.
- After plating, garnish with more pomegranate seeds, roasted hazelnuts, fresh basil and cheese.
