For the cavatelli, in a large mixing bowl whisk together the flour, rice flour, and salt. In a small mixing bowl, whisk together the ricotta and egg. Stir into the flour mixture to form a shaggy dough. Turn out onto a floured surface and knead for 2-3 minutes, adding additional all-purpose flour as needed to keep the dough from sticking. If you are using a cavatelli maker to shape the pasta, the dough cannot be at all damp, as it will clog the machine. If you are hand shaping the cavatelli, the dough can be softer but should still not stick to your hands as you are shaping it.

Using the fingertips of both hands, roll the dough to about 20-inches in length. Cut into ten 2-inch lengths, and then roll each of these to about 18 inches in length and ½-inch in diameter. Cut the 1/2-inch diameter ropes into ¼-inch disks about the size of a dime. Dust the countertop and the pasta with rice flour. Roll on gnocchi board. Put in bowl dust with rice flour so they don’t stick together.

For the spring pea sauce, blanch English peas and snap peas two minutes until al dente. Quickly shock in ice bath and set aside. In a large saucepan heat butter and chicken stock until it comes together in a pan. Add pepper and salt. Add lemon juice. Add cooked peas. Add cavatelli and allow to cook in the sauce for about 2 minutes until cavatelli is al dente. Remove from heat, add shredded parmesan cheese and mix until thickened. Finish with the shaved parmesan cheese, parsley, ricotta, pea tendrils and chiffonade of basil.