AA Gill, Mark Hix
By AA Gill and Mark Hix
It’s not really worth going to the trouble of making fresh pasta for this dish so buy good-quality dried cannelloni or lasagne sheets and roll them yourselves.
Pre-heat the oven to 230°C/gas mark 8.
First make the pea purée.
Heat the butter in a saucepan and cook the onion gently until soft.
Add the peas, vegetable stock and mint, season, and simmer for 10-12 minutes.
Purée in a blender until smooth.