1 1/4 cup semolina flour, plus more for sprinkling
1 pound ground lamb
3 garlic cloves, grated
2 teaspoons lemon zest, plus more for garnish
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
1/2 cup white wine, such as Pinot Grigio
2 tablespoons unsalted butter
1 cup frozen peas, thawed
Mint Pea Pesto, recipe follows
Torn mint, for garnish
Finely grated Parmigiano Reggiano, for garnish
Toasted pine nuts, for garnish
2 cups frozen peas, thawed
1/2 cup fresh parsley leaves
1/4 cup fresh mint leaves
3 garlic cloves
1/4 cup toasted pine nuts
1/4 cup finely grated Parmigiano Reggiano cheese
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
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