Emerald Agnolotti with Lemon Emulsion & Crisp Leeks

01

Ingredients

• 240 g Italian 00 flour, plus extra for dusting
• 60 g fine semolina flour
• 60 g baby spinach, blanched, squeezed very dry and finely puréed
• 105 ml warm water, plus 1–2 teaspoons if needed
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fine sea salt, divided
• 300 g frozen green peas, thawed
• 80 g raw cashews, soaked in hot water for 20 minutes and drained
• 1 small shallot, finely chopped
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh mint leaves, finely sliced, plus small leaves to garnish
• 1 large lemon, zested and juiced
• 1 teaspoon white miso
• 120 ml unsweetened oat cream
• 1 medium leek, white and pale-green parts cut into very fine 6 cm ribbons
• 2 tablespoons neutral oil for crisping the leek
• 40 g pea shoots
• Freshly ground black pepper, to taste

02

Prepare the dish

1. Make the pasta dough: mix the 00 flour, semolina and 1/2 teaspoon salt. Add the spinach purée, warm water and 1 teaspoon olive oil. Knead for 8–10 minutes until smooth and elastic, adding only a few drops of water if dry. Wrap and rest at room temperature for 30 minutes.
2. Prepare the filling while the dough rests. Warm 1 tablespoon olive oil in a small pan over medium-low heat. Cook the shallot for 3 minutes until translucent, then add 250 g of the peas and cook for 2 minutes. Cool for 5 minutes.
3. Blend the cooked pea mixture with the drained cashews, nutritional yeast, mint, half the lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt and black pepper until thick and mostly smooth. Transfer to a piping bag or covered bowl and chill for 15 minutes.
4. Divide the rested dough into four pieces, keeping unused pieces covered. Roll each piece through a pasta machine from the widest setting to approximately 1 mm thick, dusting lightly with flour as needed.
5. Place teaspoon-size mounds of filling 5 cm apart along one half of each pasta sheet. Brush around the filling lightly with water, fold the other half over and press outward around each mound to remove trapped air. Cut into 5 cm squares and seal the edges firmly. Keep the shaped agnolotti on a semolina-dusted tray under a clean towel.
6. Crisp the leek ribbons: heat the neutral oil in a small pan over medium heat. Fry the leeks in two batches for 60–90 seconds until lightly golden. Lift onto paper towel, season with a pinch of salt and set aside.
7. Bring a large pot of well-salted water to a gentle boil. Add the agnolotti and cook for 3–4 minutes, until tender and floating. Reserve 180 ml pasta water before draining carefully.
8. For the emulsion, warm the oat cream, white miso, remaining lemon zest, 2 tablespoons lemon juice and 1 tablespoon olive oil in a wide pan over low heat. Whisk in 60–120 ml reserved pasta water until glossy and fluid enough to coat a spoon; do not boil.
9. Add the cooked agnolotti and remaining 50 g peas to the emulsion. Gently turn for 1 minute to glaze, then adjust with pasta water, salt, pepper or a few drops of lemon juice.
10. Serve immediately using the plating sequence so the pasta remains glossy and the leek garnish stays crisp.