Orechiette with Peas and Mint

• salt
• 1 kg (2 lb) fresh new peas
• 125 g

Fill a large saucepan with plenty of salted water and put it on a high heat. Shell the peas and blanch them for about 1 minute in boiling water in a separate saucepan. Strain the peas but keep the water.

Heat the butter in a heavy-based saucepan, add the shallots or onion and cook gently until softened but not browned. Put the orechiette in the boiling water and cook for about 8 minutes