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Cream of peas soup with MALTAGLIATI

Ingredients: 250g Maltagliati, 600g fresh peas or a packet of frozen peas, 1lz lt milk, 1 small red onion, a handful of peas for garnish, soup as much as you like, salt and pepper. Preparation: Cook most of the peas in the milk and let the rest cook in a pan with butter and onion (which must be chopped in rings). Add salt and pepper. Whip the peas cooked in the milk: if the result is too dense, add some warm milk or soup. Cook Maltagliati in abundant soup, strain them "al dente" throw them in the cream of peas soup. Garnish with the peas browned in the butter and serve.