) can early June peas
2-3 tbsp. olive oil, superfine
3 c. ditalini pasta, al dente
2 sm. onions, thinly sliced
2 cloves fresh garlic, chopped
1 c. water from the pasta
1 chicken bouillon cube, Swiss Knorr brand
1/2 tsp. oregano leaves
1/8 tsp. crushed Italian pepper
Salt & pepper to taste
3 qts. boiling water to cook pasta, cook al dente

PROCEDURE:

1. Place oil in a sauce pot over a low fire and heat. Add onions and begin to saute. While onions are sauteing, put a pot of water on the fire to cook the pasta. The ideal situation is to have the pasta cooked when ready to add to the peas.

Saute onions until translucent, of to the transparent stage. Season with salt and pepper.

2. Add the garlic and cook until it begins to impart its aroma. Add the peas with its juices and let simmer a few minutes or so. Add the red pepper.

3. When pasta is cooked, reserve a cup of the water from the cooked pasta and drain the rest of it and add the pasta to the peas. Add the bouillon cube, oregano and return to a simmer. Taste and readjust the seasoning if needed. Serve in soup plates.