½ k fresh shelled peas ( A hint from Zia Mirella – frozen peas are fine – just let them defrost before using).
1/2 litre whole milk
A small bunch of chives – finely chopped
½ a chicken soup cube .
A pat of butter
A dash of salt and freshly ground black pepper.
Make a broth with the soup cube by dissolving it into a large cup of boiling water.
Place in a saucepan all the ingredients, the butter, the finely chopped chives and the peas adding half the cup of broth.
Cook gently over a moderate heat until the peas have softened – about 10-15 minutes.
Add a little more broth if the mixture becomes too dry.
Put it into your mixer, add a dash of salt and pepper and the warm milk
Keep the sauce warm in a “bain-marie” if you can or leave on a very low temperature
This sauce is great with penne, conchiglie or any other short pasta
Garnish with basil