Put 300g of the peas in a heatproof bowl and the other 80g in a second bowl, then pour boiling water over both, leave for three minutes, and drain separately.

Pour six tablespoons of the extra-virgin olive oil over the 80g bowl of blanched peas, add six tablespoons of lemon juice and a teaspoon of salt, stir to combine and put to one side.

Tip the larger bowl of blanched peas into a blender or food processor, add 100ml water and blitz smooth.

Heat all the remaining oil in a large saute pan for which you have a lid, add the onion and a teaspoon and a half of salt, and cook, stirring, on a low to medium heat for about 10 minutes, until browning, soft and sweet.

Stir in the garlic, cook for a couple of minutes, then stir in the dried mint and the pasta.

Add 700ml cold water, cover the pan and bring to a boil.

Turn down to a simmer, and cook, still covered and stirring occasionally, for 12 minutes, until the orzo is tender.

Stir in the pea puree, nutritional yeast, the remaining two tablespoons of lemon juice and a half-teaspoon of ground black pepper; if the mix seems quite stiff, stir in warm or hand-hot water to loosen (I added 150ml).

Cook, stirring, for two minutes more, then take off the heat.

Distribute the peazotto between four plates or shallow bowls.

Make an indentation in the centre of each serving, fill each of these with a quarter of the pickled peas and a couple of spoonfuls of their lemony olive oil, and serve at once.