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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