400 g of GALLO hélices
300 g of onion, grated
250 g of frozen peas
1 litre of vegetable stock
80 g of cured sheep cheese
30 ml of olive oil
Salt and pepper
Sauté the onion in a pan with some oil over a medium heat. When it starts to get golden add the peas and half of the stock. Cover and let it rest over a medium heat until the peas are cooked.
Place everything in a food processor and blend until you get a smooth cream. Season to taste.
Add the remainder of the stock and bring to the boil. Add the pasta and cook everything together for 3 minutes.
Mix with the sheep cheese and serve.