House agnolotti pasta, fresh ricotta, English peas, pea tendrils, lemon, breadcrumbs

by ChefGuzzy91

5 Comments

  1. Looks quite rustic, in a good way, maybe a bit heavy on the crumbs and the “tendrils” are quite blocky, I think if they were earlier in the season or younger and elongated they would look alot more elegant.

    I’d eat the fxk outta it

  2. RapportRaptor on

    Get rid of the leafy green or cut them to smaller, uniform pieces, everything else looks great.

  3. moresnowplease on

    Are the “tendrils” the leaves? When I think of pea tendrils, I think of the little curly tips of the vines themselves. I’m no horticulturist so I might be totally wrong! 🙂 this dish looks delicious!!

  4. starshine8316 on

    I was today years old when i learned my pea tendrils in my garden are edible!

Leave A Reply