Peel and finely chop the onion.
Sauté it in a drizzle of extra-virgin olive oil with a garlic clove and two washed and dried basil leaves.

When the onion is golden (be careful not to burn it), deglaze with a few drops of pomegranate vinegar (or apple cider vinegar).
Add enough water to cover the peas, season with salt, and bring to a boil.

Cover with a lid, lower the heat, and let cook. Cooking time will depend on the peas’ texture. Add more water if needed, making sure there’s enough liquid left for the sauce (you can also use some pasta cooking water later if needed).

Meanwhile, bring a pot of water to a boil for the pasta. Prepare the finishing oil by chopping the washed and dried basil, then mixing it with extra-virgin olive oil, a pinch of salt, and grated lemon zest.
For a thicker emulsion, you can put the ingredients in a jar with a lid and shake well.
I like to use a mortar and pestle for a chunkier, more aromatic result.

Salt the boiling water and add the pasta.
By now, the peas should be cooked. Remove the basil and garlic, then blend the peas directly in the pot with an immersion blender until smooth. If needed, gradually add some pasta cooking water to reach the desired consistency.

When the pasta is cooked, drain it and toss with the pea purée. Mix well, plate, and finish with the basil-lemon oil.