Wild Garlic Cavatelli - Another Pantry

Ingredients

• 215g semolina flour plus a little more for dusting
• 85g water
• 40g wild garlic
• pinch of salt
• 1 large handful of wild garlic
• 50 g toasted hazelnuts
• 75 g finely diced parmesan or similar hard cheese
• 100g olive oil
• pinch of maldon sea salt
• A few ladles of vegetable stock
• A few cubes of butter
• 1 courgette, thinly sliced and salted to soften
• A few handfuls of shelled peas and broad beans
• About 20 whole wild garlic leaves
• A dash of white wine vinegar
• 2 tbsp of roasted and slightly crushed hazelnuts
• Parmesan or salted ricotta, to serve