Ricotta Cavatelli, Sugar Snap Peas, Smoked Bacon, Pea Puree, Basil, and Mascarpone

On a clean work surface, shape flour into a well. In a bowl, combine remaining ingredients. Pour the liquid mixture into the well. With a fork, slowly incorporate liquid into the flour until a rough dough forms. With your hands, knead the dough until a ball forms. Knead 5 minutes more. Wrap dough in plastic wrap and refrigerate at least 1 hour. Place dough on a floured work surface and roll to ½-inch thickness. Cut into 1-inch thick strips. Cut to cavatelli specifications and toss in semolina flour.

In a medium saucepot over medium heat, add the olive oil and lightly brown garlic. Add onion and cook 10 minutes, until soft. Add peas and vegetable stock and bring to simmer. Add Parmesan bundle and thyme sprigs, and cook 15 to 20 minutes. Remove Parmesan rinds and thyme. In batches, purée pea mixture. Season with salt and stir in mascarpone. Cover and chill.

Bring a large pot of salted water to a boil. In a large saucepan, add olive oil and bring to medium heat. When oil is warm, add bacon and spring onions. Cook 1 minute. Add 1 quart Spring Pea Purée and warm through, about 2 to 3 minutes. Drop Ricotta Cavatelli into boiling water. When Pea Purée is warm, add snap peas, butter, and Parmigiano-Reggiano. Stir well to create a thick sauce, using pasta water to thin the sauce, as necessary. When Cavatelli begin to float to the surface, remove with a spider and drop directly into the saucepan, stirring Cavatelli into sauce until well incorporated. Add basil and season with salt and pepper. Spoon Cavatelli into bowls and garnish with Parmigiano-Reggiano.