Pasta e Piselli (Pasta with Peas)
- 4 tbsp of Extra Virgin Olive Oil
- 1 pound frozen peas (450 grams)
- 2 small onions or 1 large chopped
- 1 tsp of Salt
- Fresh cracked black pepper to taste
- 4 cups hot boiling water (500 ml)
- 3/4 pound small pasta such as shells, tubetti, elbows, ditalini (325 grams)
- Tbsp butter optional
- Grated Parmigiano Reggiano cheese optional