Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make Pasta Piselli.

1 lb. Ditalini Pasta

2 tbs. Butter

¼ cup Onions (chopped)

2 cloves Garlic (minced)

2lbs. Peas

1 qt. Chicken broth

1 cup Pecorino Romano

1 tsp. Salt

½ tsp Black Pepper

1. Cook the pasta in boiling water until al-dente.

2. Once pasta is cooked, strain, cool, place in a bowl and set aside.

3. In a medium sized pot, melt butter on medium to high heat.

4. Once butter is melted add the onions, garlic, salt, pepper and cook until the onions are translucent, and the garlic is fragrant.

5. Add the chicken broth to the pot and bring to a boil.

6. Once the liquid is boiling add the peas and cook for five minutes.

7. Using a slotted spoon remove a third of the pea mixture and set aside.

8. Using an emersion blender, blend the pea and liquid mixture until all the peas are blended creating a sauce. The mixture should resemble pea soup.

9. Combine the pea mixture with the pasta and mix in the Pecorino Romano.

10. Add the sauce to the pasta and mix until all ingredients are fully incorporated, and the pasta is fully coated with the sauce.

11. Garnish with Pecorino Romano.