Pasta alla Primavera

Name: Pasta alla Primavera
Ingredients: 1 1/4 lbs pasta (or a bit less – use 1 lb of pasta for every 5 people) – use rigatoni or penne or bowtie pasta; fresh peas (about 1- 1/2 c when shelled); fresh fava beans, if available (about 1 c. or more when shelled); 1 large onion, white or yellow; olive oil – about 1 cup; grated Parmesan or pecorino (sheep’s milk cheese – sharper than Parmesan and better, I think, for this dish); salt, pepper; olive oil, about 1/4 c -or q.b. (i,e, “quanto basta” or “as much as you need”)

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Ingredients: (for 6) 1- 1/4 lbs pasta (or a bit less – use 1 lb of pasta for every 5 people) – use rigatoni or penne or bowtie pasta fresh peas (about 1- 1/2 c when shelled) fresh fava beans, if...

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Ingredients

1 1/4 lbs pasta (or a bit less – use 1 lb of pasta for every 5 people) – use rigatoni or penne or bowtie pasta
fresh peas (about 1- 1/2 c when shelled)
fresh fava beans, if available (about 1 c. or more when shelled)
1 large onion, white or yellow
olive oil – about 1 cup
grated Parmesan or pecorino (sheep’s milk cheese – sharper than Parmesan and better, I think, for this dish)
salt, pepper
olive oil, about 1/4 c -or q.b. (i,e, “quanto basta” or “as much as you need”)