I invented this recipe the other night for dinner after picking a big pile of sugarsnaps, early masseys and snowpeas.
Peas (I used 3 different varieties, but it is okay to use what ever you have on hand)
1 medium onion
3 small leeks (or one large)
Peccorino cheese (or substitute with parmesan)
Salt and Pepper (to taste)
1. Fill a large pot with water and pop it onto the stovetop to heat up. This is to cook the pasta in later on.
2. Blend the eggs and flour for the pasta in a food processor and set aside.
3. Over a gentle heat, saute the chopped onion and leeks until soft. Now add the snowpeas and allow these to soften also.
4. Add the cream and simmer until it has reduced and thickened.
5. While the cream is reducing, roll out and cut your pasta. Add to boiling water to cook.
6. Add your shelled peas now and a small handful of grated peccorino cheese. Allow it to melt and mix through and then season with salt and pepper.
7. Drain the pasta and rinse under water. Add it back to the pan and pour over the sauce. Stir through to combine and serve immediately.