Saffron Malloreddus with Peas and Tomato Recipe - Great British Chefs

Ingredients

• 300g of semolina flour, plus extra for storing the pasta
• 100ml of warm water
• 1 pinch of saffron
• 200g of frozen peas, defrosted in a bowl of water
• 1/2 garlic clove
• 1 sprig of basil
• salt
• lemon juice, (fresh)
• 1 fennel
• 100g of cherry tomatoes, halved
• 50g of peas, defrosted in warm water
• 1 sprig of basil, leaves picked
• 20g of pine nuts, toasted
• extra virgin olive oil
• freshly ground black pepper