Thaw the peas before using them. If you add them in frozen, the sauce can become too watery. Quickly thaw them by placing them in a sieve and place them under cold running water. They’ll take minutes to defrost.

Begin cooking the pasta, using the packet instructions as a reference, but be sure to go for al dente. Pasta continues to cook once you have drained it, and again when you add it to the pea sauce. Don’t over cook it or it can be too soft and mushy in the final dish. Also remember to take some pasta water as reserve water later in the process.

Add the peas (save some to add at then end), basil and some pasta water to the skillet and simmer.

Blend the sauce till smooth. Add a glug of quality oil, and generously season with salt and pepper. (Also, consider adding some lemon juice here too.)

(Optional) Use a fine mesh sieve to create an extra smooth sauce. Once blended, pass the sauce through the sieve for a creamier texture.

Add the cooked pasta to the pea sauce and season.

Stir to combine until everything is well mixed. Add the extra peas (the ones you set aside earlier) and mix those through briefly.

Finally, to serve: Sprinkle on some grated parmesan, a few final peas, and some small basil leaves.