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masacarpone filled agnolotti with peas leek and mint


I am obsessed with pasta and agnolotti is so quick to make that it is my new favourite. I made this dish back in spring but it is still relevant. I filled the pasta with mascarpone, a little mint and parmesan and served it with sautéed leeks, peas, spring onions and lemon. it had so much flavour that I would be mad not to share the recipe with you. the mint in my garden is growing like crazy so its the perfect time to make some more. when ever I see the blue shelled eggs I always have to buy them they are just so pretty.




pasta dough

  • approx. 300g plain flour or tippo 00
  • 3 large eggs
  • 1 tsp olive oil
  • 250g mascarpone
  • 4 mint leaves finely chopped
  • 1/3 cup grated parmesan


  • half a leek finely chopped
  • 3 spring onions white parts finely chopped
  • 1 cup of frozen or fresh peas
  • 5 mint leaves finely chopped
  • zest and juice of half a lemon
  • pine nuts
  • 4 tbsp. butter
  • 1 or two cloves of garlic to your taste
  • splash of white wine
  • salt pepper
  • grated parmesan

to make the dough tip the flour on the work surface in a heap and make a hole in the centre, then pour the eggs into the hole and mix with a fork, then once is has came together mix with your hands and knead into a smooth ball. cover and let rest in the fridge for 2o minutes. mix the mascarpone, chopped mint and parmesan and place in a piping bag and place in the fridge to keep cool.

using a pasta machine roll out the dough into long strips, slice the strips in half length ways so that you have two long strips. pipe the filling down one side and brush the other side with some egg, the fold over to it is in one long tube. press the pasta down at inch or inch and a half intervals and then cut with a pastry cutter or knife. cook in boiling water for 3 minutes.

in a pan add the butter, chopped leeks, spring onions and mint and sautee for a few minutes then add the peas and pine nuts and garlic (crushed in a garlic press) and wine and cook for 3 to 4 minutes until the peas are cooked. add the grated zest and lemon juice. then stir the cooked pasta through. season with salt and pepper and grate over parmesan and serve


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