Pasta with Two Types of Peas

Method

1. Finely chop the spring onion greens.
2. Heat olive oil in a pot and sauté the chopped spring onion greens until softened.
3. Add the frozen peas to the pot, season with a pinch of salt, and add a clove of garlic in its skin.
4. Cover with hot water and cook for about 10 minutes.
5. Remove the garlic clove and blend the mixture until smooth to create a pea cream.
6. Shell the fresh peas and set aside.
7. Bring a pot of water to a boil, add the fresh pea pods (washed) to the water to infuse flavor, then remove them.
8. In the same infused water, cook the ditalini pasta.
9. In a separate pan, combine the pea cream with the fresh peas and bring to a simmer.
10. Add the partially cooked pasta to the pea mixture and finish cooking risotto-style, adding the pea-infused water as needed, for about 10 minutes until creamy.
11. Turn off the heat and let the pasta rest for 1 minute.
12. Grate Parmesan cheese and add it to the pasta, along with a drizzle of olive oil, and toss well.
13. Add fresh mint and basil leaves, and a very fine grating of lemon zest.
14. Serve the pasta in a bowl, topped with extra Parmesan, mint leaves, a drizzle of olive oil, and a pinch of black pepper.