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Cut half a cup of onion.
Measure out 170 g of small pasta.
Sauté the onion in olive oil until softened.
Add in two cups of frozen peas and four cups of water.
Bring the mixture to a boil.
Remove some of the peas and broth, blend them together, and add it back into the pot.
Bring the mixture back to a boil.
Add the pasta and cook until tender.
Remove from heat.
Drizzle with olive oil and top with parmesano reano.
Give it one final mix.