Nicola Millbank shares her Sweet Pea and Ricotta Caramelle Pasta which makes for the perfect summer-time light lunch. Use Burford Browns for their rich, plump yolks to add a golden hue to your pasta.
150g 00 flour
2 Clarence Court Burford Brown eggs
50g frozen peas, thawed and roughly chopped
50g grated parmesan
Zest of 1 lemon
A large knob of butter
Fresh pea shoots
Mix the flour, semolina and eggs in a food processor until combined. Knead the dough until smooth then wrap in clingfilm and rest for an hour.
For the filling, mix together the ricotta, chopped peas, parmesan and lemon zest. Season to taste and set aside.
Roll the pasta through the pasta settings until thin enough to see your hand through it. Cut the pasta into squares and add a teaspoon of the filling into the centre. roll into a cigar, sealing the end with a little water. Then pinch either side of the filling, pushing the filling into the centre and pushing down to create a wrapped boiled sweet shape.
Drop the caramelle into salted boiling water and cook for 3-4 minutes. Meanwhile pop a frying pan over a medium heat and add the butter. Add a tablespoon of the pasta water to the butter and swirl the pan to emulsify the two together creating a glossy butter sauce.
Once the pasta is cooked, drain and add to the sauce, coat well and serve immediately with fresh pea shoots.