INGREDIENTS
400 gs
orecchiette
120 gs
green beans
100 gs
snow peas
100 gs
sugar snap peas
300 gs
asparagus
90 gs
pesto
2 tbsp
lemon zest
2 tbsp
lemon juice
2 tbsp
extra virgin olive oil
1 serving
sea salt and cracked pepper
2 cups
mint leaves
1 serving
pecorino