In a pot with olive oil, simmer the finely chopped shallot and brown.
After a few minutes add the peas and soften for 5 minutes. Now add the milk,
salt and pepper, lower the heat and cover with a lid. Cook the peas in the
milk for about 15 minutes. Meanwhile, cut the mozzarella into strips. When
the peas are cooked, remove from the heat and smooth with a miniprimer (hand
mixer) to a creamy consistency but not too dense. If necessary add oil or
broth. Boil the Quadrucci in plenty of salt water, drain and mix with the
soup. Once poured, add mozzarella and fresh marjoram.
There is nothing better than an excellent bowl of La Campofilone egg based Quadrucci with vegetable broth or meat, to warm your heart on cold winter days ... Superb!