Spaghetti with Peas

Olive oil
1 medium onion, chopped
2 celery stacks, chopped
1/2 cup of chopped flat-leaf parsley
1 clove of garlic, chopped
1 pound of fresh peas, shelled
Salt and freshly ground black pepper to taste
1 pound of spaghetti
3 tablespoons of butter
Your favorite hard cheese, grated (optional)


Heat the oil in a saucepan over medium-heat. And the onion and the celery. Stir constantly until the onions begin to soften.

Add the parsley and the garlic and cook, stirring constantly for 30 seconds.

Add the peas and the salt and pepper to taste.

Add one cup of water and heat slowly until the water has evaporated. Watch and stir often to prevent burning.

Break the spaghetti into thirds and cook in salted water until the desired tenderness is reached.

Drain the spaghetti and add the butter and a wee bit more black pepper. Toss.

Add the peas mixture to the spaghetti and carefully toss.

Serve with the grated cheese on the side.