kids + pasta with julia busuttil nishimura

farfalle with peas, cream + lemon

Serves 4–6

BASIC EGG DOUGH

• 400g / 14oz tipo 00 or plain flour
• sea salt
• 4 eggs
• semolina flour (semola rimacinata di grano duro), for dusting

LEMONY CREAM SAUCE

• 200ml / 6.8 fl oz pure cream
• pinch of freshly grated nutmeg
• zest and juice of 1/2 lemon
• 150g / 5.3oz frozen baby peas
• 40g / 1.4oz grated parmesan cheese, plus extra to serve
• mint leaves, to serve
• extra-virgin olive oil, to serve
• sea salt and black pepper

1. To make the egg dough, tip the flour and salt onto a clean work surface and combine with your hands. Create a large well in the centre of the flour and crack in the eggs. Gently whisk the eggs using a fork, then slowly bring in the flour and mix to incorporate. When the dough becomes