Sedanini With Peas

Preparation:

Preparation: Defrost the peas and meanwhile chop the spring onions, only the white part. Brown them in a pan with hot oil for 2 minutes on low heat. Add the peas, 1 ladle of hot broth and cook, stirring occasionally. Salt and pepper halfway through cooking. Boil the sedanini in plenty of salted water. Drain them al dente, pour them into the pan and add the chopped parsley. Mix and serve immediately, sprinkling with parmesan cheese and freshly ground pepper.