One of my favorite pasta dishes is simple peas with pasta. So simple to make yet so yummy. Fresh peas are still available. The key here is the onions, which must be cut the same size as the peas.
Recipe: sweat onions in EVOO till translucent,
add peas and sweat a little more.
Then add broth and/or water and bring to a boil. Enough liquid to cook your pasta yet not too much to have too much soup after the pasta are cooked. The smaller the cut of pasta the more liquid it will “soak up” so keep that in mind also. Touch people, the more you cook the more you feel it.
So Add a artisan type pasta and cook in the same broth. Put a bay leaf if your feelin DAFFY.
When pasta is al dente, remove from fire and serve with an abundance of very finely grated fall or spring parmigiano and a killer Pugliese EVOO Ribbon (for it’s fragrant fruit.)