I always look forward to Chef Greg’s agnolotti with the greatest anticipation because the filling changes with the seasons. From summer’s sweet corn to autumn’s chestnut, every one of these little handmade pasta parcels have never not triggered the biggest smiles on my face.
The current vegetable to take on the starring role is the English pea, and boy does it give its all.
Perky with a bright and sweet “green” freshness, it exudes all the youthful optimism and joyful vigour of spring. I can’t imagine a better sauce to complement this agnolotti than the rich yet light gorgeousness concocted with Paris ham, wild marjoram, mascarpone and parmesan reggiano. I do also love the refreshing crisp from the curly wisps of pea tendrils laid on as the finishing touch.