Risi e Bisi is a classic rice and pea soup that is traditionally prepared in June when the exquisitely sweet peas of Peseggia, north of Venice, are in season. Sometimes it is so thick it is eaten with a fork instead of a spoon. It occurred to me that I could replace the rice with pasta, and thus was born Pasta e Bisi, admittedly my own invention. If fresh peas are in season, it is definitely worth the time to shell them, but I’ve also tried it with frozen peas, with good results.