Created by Chef Phillip Moratin of North Block, Yountville
One of my favorite moments while filming the first episode of A Seat in the Kitchen was cooking alongside Chef Phillip Moratin at North Block in Yountville, Napa Valley.
Together, we created a dish that felt like spring on a plate—fresh English peas, sweet leeks, zucchini, bright herbs from the garden, handmade pasta, and a creamy ricotta topped with dehydrated olives.
The result is light, vibrant, and packed with flavor. It’s the kind of meal that celebrates seasonal ingredients and reminds us that simple food can be incredibly beautiful.
Serves 2
Ingredients
For the Pasta & Vegetables
- 2 zucchini, finely chopped
- 2 leeks, finely chopped
- 1 cup English peas
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Lemon Balm Pesto
- 1 cup grated Parmesan cheese
- ¾ cup toasted pine nuts, divided
- Handful fresh basil
- Handful fresh lemon balm
- Handful fresh mint
- 2 garlic cloves, grated
- Zest of 1 lemon
- Juice of 1 lemon
- Pinch of salt
- Splash of water, as needed
For Finishing
- 1 cup ricotta
- ¼ cup dehydrated olives, finely crushed or chopped
- ⅓ cup reserved pasta water
- Freshly grated Parmesan
- Remaining toasted pine nuts
Pasta
- Fresh pasta for 2 people (or your favorite pasta)
Instructions
Step 1: Make the Ricotta
In a small bowl, combine the ricotta and dehydrated olives. Stir gently until incorporated and set aside.
Step 2: Prepare the Pesto
Reserve a small handful of toasted pine nuts for garnish.
In a food processor, combine:
- English peas
- Parmesan
- Toasted pine nuts
- Garlic
- Lemon zest
- Lemon juice
Pulse until roughly combined.
Add the basil, lemon balm, mint, and a pinch of salt. Blend until smooth, adding a splash of water as needed to loosen the mixture.
Taste and adjust seasoning.
Step 3: Cook the Vegetables
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile, heat olive oil in a large sauté pan over medium heat.
Add the leeks and cook for about 1 minute until softened and fragrant.
Add the zucchini and continue cooking until just tender.
Step 4: Bring Everything Together
Add the pesto to the pan along with ⅓ cup reserved pasta water.
Stir until the sauce becomes silky and coats the vegetables.
Add the cooked pasta and toss until everything is evenly coated.
Season with salt and pepper to taste.
Step 5: Plate & Serve
Divide the pasta between two bowls.
Top each serving with:
- A generous spoonful of ricotta and olive mixture
- Freshly grated Parmesan
- Reserved toasted pine nuts
Serve immediately.
Notes from the Kitchen
The lemon balm is what makes this dish truly special. It adds a bright citrus note that pairs beautifully with the sweetness of the peas and leeks. If you grow lemon balm in your garden, this recipe is a wonderful way to use it.
This dish was created alongside Chef Phillip Moratin at North Block in Yountville as part of A Seat in the Kitchen, a series exploring food, travel, and the people who bring us together around the table.
Watch the full episode and meet Chef Phillip Moratin as we cook this dish together inside North Block in Napa Valley.
