Creamy Pea Pasta

williams-sonoma.com

John Lester

Bald, fat, drummer who likes to eat, so I may as well learn to cook.

3 Tbs. extra-virgin olive oil

½ white onion, diced

Kosher salt and freshly ground pepper

4 cups (about 1 ½ lb./750) fresh or thawed frozen peas

8 cups (2 l) boiling water

1 lb. (500 g) ditalini pasta

2 eggs

½ cup (2 oz./60 g) finely grated pecorino romano cheese, plus more to taste (optional)

½ cup (2 oz./60 g) finely grated Parmesan cheese, plus more to taste (optional)

Directions at williams-sonoma.com

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