Spring Rotolo with Pancetta, Ricotta and Blue Cheese Cream

Steps

1. Cook rotolo mixture Preheat oven to high grill. Bring two medium pots of salted water to the boil. Finely dice onion and pancetta. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, pancetta and a pinch of chilli flakes for about 2 minutes. Add peas and cook a further 2 minutes, until peas are tender
2. Finish rotolo mixture Remove pan from heat and crush peas with a fork. Stir through ricotta cheese, first measure of Parmesan cheese and a pinch of salt.
3. Assemble rotolo Cook pasta sheet in first pot of boiling water for 1 minute, until almost cooked. Drain, then gently rinse under cold water and lay pasta out flat, with the long side facing you. Pat dry. Evenly spread rotolo mixture over surface of pasta, leaving a 1cm gap at the far end.
4. Cook rotolo Starting with the long side closest to you, carefully roll up into a log. Carefully cut into 2cm slices, using a sawing motion. Place slices, cut side up, in an oven dish (about 15 x 22cm). You can use two individual ramekins if you have them. Pour over blue cheese cream and sprinkle over second measure of Parmesan. Grill rotolo in oven for 4-5 minutes, until golden.
5. Prep salad Cook asparagus in second pot of boiling water, for 2-3 minutes, until tender. Drain well and rinse under cold water, until cool. Add to a large bowl with remaining salad ingredients. Season and toss just before serving.
6. Serve rotolo with asparagus salad on the side and sprinkle over mint.