Cacio e Pepe stuffed agnolotti with citrus green pea cream.

This was a random experimental dish which turned out to be good in taste.

The pasta dough is rich in egg yolks. The stuffing has pecorino, parmigiano and black pepper.

The cream is made out of seasonal green peas which is sweet and cuts down the sharp flavour of the pecorino. The citrus zest adds in the freshness to the dish.