Bottoni Pea Pasta – Caputo Flour

Ingredients

• 270g Caputo “00” Chef’s Flour
• 3 Large Eggs
• ½ Cup Frozen Sweet Peas
• ¼ Cup Pistachios, finely chopped
• 1 Cup Fresh Basil
• 3 Large Fresh Mint Leaves
• ¼ Cup Grated Parmigiano Reggiano
• ¼ Large Garlic Clove, or 1 small glove
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• 2 Tablespoons Salted Butter
• 1 Cup Pasta Water
• Olitalia Extra Virgin Olive Oil