Servings: Serves 4
Boil a large saucepot of salted water and cook the pasta until al dente. Meanwhile, in a wide nonstick skillet, heat 1 tablespoon of olive oil over medium heat until hot. Add the onion, cooking until tender. Add the peas and chicken broth, and heat this mixture. Transfer into a blender and puree, occasionally scraping down the sides of the blender with a rubber spatula.
When the pasta is done, drain it. Add the puree to the pasta, and stir until evenly coated. Add the mint leaves and toss well. Serve with Parmigiano-Reggiano cheese and garnish with whole fresh peas and fresh ground pepper.
From the January 2001 issue of O, The Oprah Magazine
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