Dinner will be served in the State Dining
Room, which will feature more than 2,500 stems of white
sweet pea flowers and nearly 1,000 stems of white lilac.
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