Simple Creamy Pea Pasta

Peas, 300g, fresh is better than frozen.
Chicken stock, 500ml
Dittalini pasta, or other small pasta, 200g
Unsalted butter, 150g
Salt and pepper, to taste
Brown or white onion, 1, diced
Egg, 1, lightly beaten
Parmesan and Pecorino Romano cheese, to taste, grated
Olive oil, to taste

Fry the onion in the butter, over medium -high heat, until translucent.

Add the peas and continue to sauté for a few minutes.

Add the chicken stock and simmer until the peas are tender.

Add salt and pepper to taste.

Add the pasta and stir frequently, until the pasta is cooked over medium heat. You may need to add more chicken stock.

Combine the egg with the cheese and stir to mix.

Stir the egg mixture into the pasta, remove from heat and stir until well combined.

Add salt and pepper to taste.

Serve with extra parmesan cheese and a drizzle of extra virgin olive oil.

This is great sprinkled with toasted pistachios and or blistered baby tomatoes.