PASTA WITH CREAM OF PEAS

Since summer seems to be slow to arrive in the last few days, I thought I'd prepare this dish to warm my soul a little and pamper myself with taste.

• 300 g of striped tubes
• 400 g of fresh or frozen peas
• qbOlive oil
• qbSalt
• qb Black pepper
• qbPecorino
• 50 g Guanciale (optional for non-veg eaters)

Chop the onion and sauté it in extra virgin olive oil. Add the diced guanciale (optional) and sauté until the fat renders translucent.

Add the peas, sauté them for a couple of minutes and cook them for about 10 minutes, adding a little water (or vegetable broth) if necessary.

Remove half of the peas from the pan and place them in a food processor, add a little water (or vegetable stock) and blend everything together to obtain a pea cream.

Pour the pea cream into the pan with the peas and guanciale, add a cup of water (or vegetable broth), bring to a boil, season with salt and then pour in the mixed pasta.

Cook the mixed pasta over medium heat, adding a little water (or vegetable broth) at a time.

Once the mixed pasta with pea cream is cooked, season with salt and black pepper to taste, remove from the heat, add 4 tablespoons of grated mature pecorino cheese, and stir everything together to coat the pasta.

Bring the creamy pasta and peas to the table and serve with a sprinkling of grated pecorino cheese, if desired.