Pod the peas. String and chop the pods, then boil in the vegetable broth for 20 minutes. Sieve and keep warm. Discard the solids.
Cook your pasta and drain. Return to the pan, and add the hot sauce, the remaining butter and the grated Parmesan. Season with freshly grated black pepper (this dish likes pepper), and possibly a little salt.
© 1996 Alastair Little. All rights reserved.