After prepping the peas, finely chop ½ brown onion and put it to the side.

Heat a large frypan to medium-low heat, add in 4 tablespoons of EVOO and once this has warmed up add your chopped onion.

Sauté the onion for five minutes or until it is soft and golden brown.

Add the peas into the pan with the onions and oil then stir for approx. six minutes, mixing well.

Add 5L of water to a large pot and add 1 tablespoon of rock salt once the water boils.

Boil the pasta for ½ the time listed on the packet instructions (you will continue to cook it in the pan); it took six minutes for my pasta. Give the pasta a quick stir, so it doesn't stick together

While the pasta is boiling, keep stirring the peas then pull the mint leaves off the stems and add them directly to the pan before stirring them through.

Collect some pasta water and put it to the side then strain your pasta and add it to the saucepan with the peas and add a few scoops of pasta water until the pasta is half covered.

Next, to make the creamy pea sauce, stir the pasta & peas in the pan continuously for six minutes. The starch from the pasta water makes this sauce creamy, without using any cream (of course).

Once the pasta is cooked, add a sprinkle of pecorino cheese and more fresh mint. Then toss the pasta to create an even creamier sauce.