• 0.7 lb PGI Gragnano Lumachine
• 0.4 lb salted ricotta cheese
• 2 small red peppers
• 1lb green beans and 1lb asparagus
• 10 oz fresh peas
• 9 oz shelled fava beans
• 4 oz grated Parmigiano Reggiano
• 3 tbsp EVOO
• Salt and chili pepper to toast

DIRECTIONS: 

Bake the peppers at 200 degrees for 12 minutes. Cover them with a plastic wrap, then peel, clean and blend them with the chili.

Separately peel the peas, blanch them and cover them in water and ice.

Brown the peas with oil and spring onions then blend everything. Pour Lumachine in the peas cream and add the fava beans, together with the green beans cut into two and the asparagus tips.

Stir your Lumachine with Parmigiano Reggiano Cheese and EVOO. Serve with veggie ‘nduja and grated salted ricotta.