Mint Love Letters with Spicy Lamb Sausage - kosher salt

Method

• Bring 3 quarts of water to a boil and add 1 tablespoon of salt.
• Set up an ice bath nearby.
• Submerge the peas into the boiling water and cook until tender yet still bright green, 1-2 minutes.
• Remove the peas with a slotted spoon, reserving the boiling water, and plunge them into the ice bath to cool.
• Once the peas have cooled, remove them from the ice bath and allow to dry on a plate lined with paper towels.
• Using the same water, blanch the mint leaves for just 10-15 seconds.
• Transfer immediately to the ice bath.
• Drain well.
• In the bowl of a food processor, combine the peas, mint, Parmigiano-Reggiano and heavy cream.
• Season with salt and pepper and pulse to form a smooth paste.
• Using a pasta machine, roll out the pasta dough on the thinnest setting and then cut the pasta sheets into 3-inch squares.
• Place 1 tablespoon of the pea filling on each square and fold over to form rectangles.
• Continue filling and shaping until all the pasta and filling are used.
• Cover and refrigerate until needed or place on baking sheets between layers of dish towels and freeze overnight.
• The next day, place in freezer bags and store up to 1 week.
• In a medium saucepan, bring the tomato sauce to a boil.
• Add the sausage, reduce the heat to a simmer, and cook for 1 hour, skimming off the fat as it is rendered from the meat.
• Remove the sauce from the heat, cool briefly, and pulse it in a food processor until smooth.
• Transfer to a 12-inch skillet and keep warm.
• Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
• Cook the pasta in the boiling water until tender, 2 to 3 minutes.
• Drain the pasta and add to the pan with the sauce.
• Toss gently over high heat for 1 minute.
• Add the reserved mint leaves, toss 1 minute more, then divide evenly among eight warmed dinner plates.
• Grate the Grana Padano over each plate and serve immediately.