Humble mortadella (essentially bougie bologna) is cut into cubes and pan fried. The pasta is cooked al dente then tossed with those salty and crispy mortadella cubes, sautéed shallots, frozen peas and a big scoop of mascarpone cheese. The best part about this pasta dish is the garlic-y pistachios that are sprinkled on top, creating the most unexpected texture and burst of flavour!

These carrots are cooked at a high heat to bring out their natural sweetness, then piled on top of cool and creamy ricotta. The texture and flavour of the carrots is perfectly balanced by the spicy chili and the buttery pistachio sauce that is drizzled over top.