This simple and easy dish can be made with things you probably already have in your pantry! The peas and macaroni with spring onions recipe also calls for delicious cheese!

Ingredients:
½ lb Conchigliette pasta
½ leek chopped
1 bunch scallion thinly sliced (greens and whites separated)
½ bunch chives thinly sliced
1 lb frozen sweet peas
1 clove garlic crushed and sliced
½ cup good extra virgin olive oil plus more for garnish
Parmigiano Reggiano (as much as your heart desires)
1 sprig basil
¼ cup salt to season water
1 tbs kosher salt
1 tbs black pepper

Directions:
Preheat a large sauté pan on medium high heat. Add olive oil.

Add leeks, sauté for 1-2 minutes then add garlic. Allow vegetable to sweat for an additional 1-2 minutes.

Add the whites of the scallions. Reserve the greens for later. Stir constantly, do not let vegetables burn. Add salt and pepper and cook for 4 minutes.

When onions begin to get color add peas.

Cook pasta in heavily salted water. Cook pasta 1 minute under recommended cooking time. Strain pasta and reserve 1 cup of pasta water.

Add cooked pasta to peas and onions. In addition, add 1 cup of reserved pasta water. Mix around to incorporate all ingredients. Cook for 1-2 minutes. Lower heat to low and add cheese. At least a ¼ cup grated.

Toss in remaining scallions and chives.

Garnish with more Parmigiano, basil and a drizzle of olive oil.