• Peel the pods of the peas one by one and pile them into a large bowl.
• Finely chop ½ brown onion and put it to the side.

Cook the onions and peas:

• Heat a large frypan over medium-low heat.
• Add in 4 tablespoons of EVOO and once this has warmed up add your chopped onion.
• Sauté the onion for five minutes or until it is soft and golden brown.
• Add the peas into the pan with the onions and oil then stir for approx. six minutes, mixing well.

Cook the pasta:

• Add 5L of water to a large pot and add 1 tablespoon of rock salt once the water boils.
• Boil the pasta for ½ the time listed on the packet instructions (you will continue to cook it in the pan); it took six minutes for my pasta. Give the pasta a quick stir, so it doesn’t stick together.

Add the mint:

• While the pasta is boiling, keep stirring the peas.
• Pull the mint leaves off the stems, tear them into pieces, and and add them directly to the pan before stirring them through. Don’t forget to save some fresh mint to garnish your pasta and peas dish.
• Collect some pasta water and put it to the side then strain your pasta and add it to the saucepan with the peas and add a few scoops of pasta water until the pasta is half covered.

Make the pea sauce:

• Next, to make the creamy pea sauce, stir the pasta & peas in the pan continuously for six minutes. The starch from the pasta water makes this sauce creamy, without using any cream (of course).
• Once the pasta is cooked, add a sprinkle of pecorino cheese and more fresh mint. Then toss the pasta to create an even creamier sauce.

To serve:

• Add a few generous spoonful’s of pasta and peas onto your plate. As you’re serving this dish, you’ll feel hypnotized by the fresh, herby mint aroma.
• Add a sprig of fresh mint to the plate, and it’s ready to eat.
• You can always add some freshly ground black pepper or chilli flakes on top for an extra kick.
• Feel free to add more pecorino Romano or freshly grated parmesan cheese before serving if you’re a cheese lover. Yum!