Garganelli with Prosciutto & Peas - Andrew Zimmern

Ingredients

• 1 recipe Standard Egg Dough
• Pea Puree
• 5 ounces English peas (130 grams)
• 1/2 cup pea shoots (55 grams)
• 1 tablespoon whole milk
• About 1/4 cup water
• Kosher salt
• 2 tablespoons pure olive oil
• 3 ounces diced prosciutto (85 grams)
• 1 tablespoon minced green garlic, or 1½ teaspoons minced garlic
• 1 1/2 ounces spring onions, diced into 1/8-inch pieces
• 1 1/2 cups chicken stock
• 5 1/2 ounces shelled English peas (156 grams)
• 4 tablespoons butter, chilled (57 grams)
• 3 cups baby arugula (50 grams)
• Juice of 1/2 lemon
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano, for finishing
• 20 arugula flowers, stemmed, for garnish (optional)