Pasta with peas and mint

Open the pea pods and remove the peas.

Heat about four tablespoons of extra virgin olive oil over medium-low heat and saute the chopped onion about five minutes until golden.

Add all the peas, stir well and cook six minutes.

Meanwhile boil the pasta in a large pot of water with a tablespoon of rock salt for six minutes, half its 12-minute cooking time, stirring when it goes in.

Add mint to the peas and toss, keeping some for the top.

Transfer the pasta to the saucepan with the peas and add pasta water until it is nearly covered.

Cook the last six minutes stirring constantly like a risotto so the starch makes it creamy and the peas soften; add more water if needed.

Off the heat, top with more fresh mint, scatter the pecorino over and toss to make it creamier. Serve with more peas and mint on top.