Ingredients: creamy
sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest of 2 lemons salt and pepper to taste ravioli dough: 2 cups all purpose flour, plus more for dusting 1/2 cup semolina flour, plus more for dusting 1/2 teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water
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Your sweet pea pesto is something I make often.
Not exact matches
Hey TB, the
pea pesto is definitely
sweeter, but it has a lovely flavour, the basil
pesto is more aromatic.
The menu is a collaboration between chefs and local partners to create signature dishes such as whole milk ricotta with
sweet peas and mint
pesto, chicken cracklins, Carolina scotch eggs, as well as chicken and
sweet potato and thyme waffles, grilled head on prawns, and veal meatballs with toasted pine nuts, gorgonzola, and porcini mushrooms.
Ricotta cheese makes this flavorful
pesto penne skillet SO creamy and the addition of
sweet peas and asparagus make it an entire spring - style vegetarian dinner - in - one!