Chop the shallot and let it brown in a pan for a few minutes. Add the peas and add some water, salt and cook it for about 10 minutes (adding water if necessary). Blend about 2/3 of the peas with a little water until it forms a cream. In a pan toast the bread and blend it with the dried tomatoes, chives and pepper. Cook the pasta in plenty water previously lightly salted water, drain it and season with the cream of peas and whole peas. Arrange the pasta in the dishes and complete with crumbled feta, grains and pumpkin seeds.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”