Pea gnudi with asparagus mint
Ingredients
- 250g ricotta
- 30g parmesan or vegetarian alternative, finely grated, plus extra to serve
- 1 egg, beaten
- grating of nutmeg
- 200g peas
- 250g fine semolina
- 50g salted butter
- 250g asparagus, spears trimmed and cut into three pieces
- 5g fresh mint, leaves picked and finely chopped
- 1 lemon, zested
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