Pea Cannelloni

Pea Cannelloni
Serves 4 (with a side)

A few more steps but worth it. Filling can be store bought or made in advance.

1 lb. lasagna noodles
1 cup frozen peas, thawed
1 cup ricotta cheese
1 lemon, zested and juiced
1 teaspoon salt, divided
3 tablespoons butter
3 gloves garlic, whole
3 tablespoons flour
1 cup pasta water (reserved)
2 cups milk or almond milk
1 cup grated parmesan cheese
Basil, garnish
Extra virgin olive oil, garnish

Bring a dutch oven or oven safe pan filled with water to a boil. Salt generously and par-cook noodles, until pliable. Remove and cool slightly.

In a food processor combine peas, ricotta, lemon zest and juice and ½ teaspoon salt. Pulse until smooth. This can be done up to a week in advance and/or frozen.

Empty water from dutch oven, reserving 1 cup and return to the pan to the stove over medium heat. Melt butter and sauté garlic until fragrant, about 1 minute. Add flour and cook for additional minute. Then whisk in pasta water and 2 cups dairy and parmesan. Let this simmer while you fill noodles. Season with remaining ½ teaspoon salt.

Fill each noodle with 2 tablespoons filling and rolling up. Tuck into sauce. Repeat for all noodles.

Preheat broiler and broiler until crispy. Garnish with basil and olive oil.