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1 cup shelled fresh or frozen green peas 1 cup water 1 tablespoon chopped green onion 1/2 teaspoon salt 1 pound slender asparagus 3/4 cup fresh whole-milk ricotta cheese (6 ounces) 1 teaspoon minced fresh mint 1 large egg Fresh Egg Pasta Extra-virgin olive oil print a s [...]
Read the recipe at epicurious.com
