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In a large pot, sauté the chopped onion in olive oil until soft.
Add the frozen peas, salt, pepper, and water. Simmer for 5 minutes.
Remove half of the peas and blend until smooth. Pour it back in to create a rich sauce.
Add the Ditalini pasta and cook for 10 minutes, stirring frequently. Add a splash of water if it gets too dry.
Turn off the heat. Stir in the Pecorino Romano until it creates a thick, cheesy sauce.
Serve immediately while creamy.