A TOUCH OF ITALY

Ricotta, Silverbeet and Pea Rollatini (v, gf)

Using thinly sliced zucchini works a treat in these faux cannelloni. They hold up beautifully when cooked and are a fantastic alternative to pasta.

FILLING

8 large silverbeet leaves, long white stems cut out, leaves blanched*1 cup frozen peas, blanched300 grams firm2 tablespoons basil pesto¼ cup each packed basil and mint, roughly choppedzest 1 large lemon¼ teaspoon chilli flakes1 large egg, size 72 teaspoons sea salt