Ingredients:

• 400 g – fresh Green peas
• 1/4 cup – Olive oil
• 1-inch – small Onion finely chopped.
• 1/4 cup – marinara sauce (recipe of sauce given below)
• 1 pound – small Pasta shells or ditalini Pasta
• Marinara sauce ingredients:
• 1/4 cup – Olive oil
• 4 Cloves – Garlic sliced in half 1 35oz can of Tomatoes (Italian Tomatoes preferred)
• 3 Basil leaves, washed, patted dry and chopped
• 1/2 tsp – Oregano salt and pepper to taste

Method:

1. Boil water in a small pot and cook the peas until just done.
2. At the same time, heat olive oil in a large pan over medium heat.
3. Add onion and cook until golden brown.
4. Add the marinara sauce and the cooked peas with 1/4 cup of the water (use the same water that you used for cooking the peas).
5. Season with salt and pepper and cook for another 15 minutes.
6. In a large pot, bring water to a boil. Add 1 tbsp of salt and the pasta.
7. Cook uncovered over high heat until done.
8. Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
9. Dish out pasta and pour in remaining sauce over top.
10. Serve hot.
11. To make marinara:
12. Heat olive oil in large sauce pan.
13. Turn heat to medium and cook garlic until it is soft and golden brown.
14. Crush the tomatoes or make coarse puree.
15. Add about 15 to 20 oz of water to the tomatoes.
16. Add basil, oregano, pepper and salt to taste.
17. Bring to a boil, then lower heat to a simmer and cook until thickened. It would take approximately 20 to 30 minutes.

Recipe courtesy of Sify Bawarchi