Cavatelli in Mascarpone Sauce

Serves 2

Cavatelli Dough

200g semolina flour

100g to 120g water, warm

100g semolina flour for dusting

• Place the semolina in a bowl. Make a well in the centre and pour the warm water in it.

• Using a fork, mix the water with the flour until everything is combined.

• Knead the pieces of dough together until it binds together to give a ball of dough.

• Knead your dough until it starts to feel smooth and silky instead of rough and floury, this may take up to 10 minutes. Cover and let rest for 15-20 minutes.

• Divide into 8 and roll into thin ropes. Cut into half-inch pieces and toss in semolina.

• Shape by placing a butter knife at a 45-degreee angle on one of the pieces, apply slight pressure and pull towards you. Repeat with all pieces of dough and place on a semolina lined trayed.

Lemony Peas & Asparagus

3 tbsp olive oil

250g asparagus, cut on a bias

1 shallot, sliced

3/4 cup peas, fresh or frozen

1 lemon, zest and juice

• Cut asparagus on a bias into 1cm slices. Peel and thinly siced the shallot. Zest and juice the lemon.

• Heat the olive oil in a large pan over medium high heat. Sautee the asparagus for about 1 minute, until they soften. Add in the shallot and cook for about 1 min until they soften. Then add peas and cook for one more minute.

• Turn off heat, season with salt, pepper, lemon zest and lemon juice.

To actually make this!

3/4 cup (150g) mascarpone

4 sprigs mint

4 sprigs basil

6 sprigs italian parsley (or chervil, if you can find it)

• make pasta (or bought stuff), make lemony peas & asparagus

• boil salted water.

• just use leaves of herbs, keep them whole.

• Place mascarpone in a medium sized bowl, add about 1/4 cup of paster water to make mascarpone smooth...add a bit more if needed. Add pasta and mix.

• Add in half the peas and asparagus and half the herbs. Taste and adjust salt and pepper.

• Scoop pasta into bowls, top with the rest of the peas and asparagus and garnish with herbs.

Serve!