Italian Pasta with Peas (pasta e piselli).

Step 1

Shell peas if they are fresh, peel and finely chop the shallots or onions and wash and chop the fresh herbs.

Step 2

Sauté the shallot or onion in olive oil until they start to soften. Then add the peas. Let them cook a little with the onion and olive oil.

Step 3

Add the vegetable broth and simmer until peas are cooked. Fresh peas will take longer, 10-20 minutes. Add salt and pepper to taste.

Step 4

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Fresh or homemade egg pasta ribbons take only a 4-6 minutes to cook.

Step 5

Drain the pasta and add it to the pan with the peas. If the pan is too small, pour the peas into a bowl and then add the pasta and mix. Non vegans can add a knob of butter and mix it into the pasta with peas.

Step 6

Serve immediately sprinkled with fresh parsley or another herb.