Agnolotti With Sweet Peas And Goat Cheese


    1/2 cup heavy whipping cream for fresh peas or 3 tablespoons for frozen
    1 tablespoon sugar
    1 garlic clove, flattened
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 cup fresh green peas (from about 16 ounces in pods) or 1 1/4 cups frozen petite peas
    1/4 cup soft fresh goat cheese (about 2 ounces)
    2 tablespoons mascarpone cheese (italian cream cheese)
    2 teaspoons chopped fresh thyme

    Piedmontese pasta dough
    1 3/4 cups all purpose flour
    1 1/2 teaspoons salt
    6 large egg yolks
    1 whole egg
    1 1/2 teaspoons olive oil
    2 tablespoons (about) water

    3/4 cup (1 1/2 sticks) butter
    Chopped fresh thyme
    Parmesan cheese shavings


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