Creamy Sweet Pea Pesto Agnolotti

• 1 garlic clove, chopped ↔ Replace
• 1 ⅔ cups fresh English peas, boiled and drained (if using frozen, thaw), divided ↔ Replace
• 2 ½ tablespoons chopped walnuts ↔ Replace
• ⅓ cup extra virgin olive oil ↔ Replace
• 2 tablespoons grated Parmesan ↔ Replace
• ⅔ cup mascarpone, softened ↔ Replace
• 1 large egg yolk, room temperature ↔ Replace
• zest of 2 lemons ↔ Replace
• salt and pepper to taste ↔ Replace
• 2 cups all purpose flour, plus more for dusting ↔ Replace
• ½ cup semolina flour, plus more for dusting ↔ Replace
• ½ teaspoon salt ↔ Replace
• 2 large eggs, room temperature ↔ Replace
• ¼ to ⅓ cup water ↔ Replace
• 1 large egg plus 2 tablespoons water, lightly beaten ↔ Replace
• ½ cup finely diced pancetta ↔ Replace
• ¾ cup (1 ½ sticks) unsalted butter ↔ Replace
• 1 large shallot, diced ↔ Replace
• 3 garlic cloves, minced ↔ Replace
• 1 lemon, zested and juiced ↔ Replace
• 4 ounces grated Parmesan ↔ Replace
• salt and pepper to taste ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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