A classic spring recipe for a pasta with fresh peas. We have chosen garganelli but any short pasta will do.
Portions : 4
Time : 20 minutes
100g spring or white onion, sliced
1kg of fresh peas (about 500g shelled)
400g garganelli, or any short, tube-shaped pasta
Parmigiano Reggiano, grated
Prepare a pot with an abundant amount of boiling salted water, you will need it to cook the pasta.
Start by gently frying the onion in olive oil but don't caramelize them.
If necessary add water and keep cooking until onion is soft and translucent.
Add shelled peas, salt and pepper and cook for about 10 minutes.
If necessary add spoonfuls of boiling water.
Cook your pasta al dente and transfer it into the pan with the peas and onions.
Sauté until most of the water is absorbed and the starch forms a creamy sauce. If necessary add water to keep from drying out too much.
Off heat add cheese and stir well.
Serve in preheated pasta bowl.