100g short pasta (any shape)

2 cups dried peas ('blue boilers'), presoaked (soak overnight)

1 large onion, chopped

4 cloves garlic, chopped

1 tsp tomato paste

2 tablespoons olive oil

chili (optional)

salt

1.

Soak the dried peas overnight. Drain & rinse several times.

2.

Preheat olive oil in large pot. Add chopped onion and garlic and stir fry until golden.

3.

Add peas and stir for approx 1 minute.

4.

Add chili (if required) and tomato paste and stir until colour evenly distributed.

5.

Add plenty of water to cover, salt to taste.

6.

Bring to the boil. Reduce heat and simmer with lid ajar until peas tender. (Ensure water is always sufficient to generously submerge ingredients - add more if necessary.

7.

Add pasta, ensure adequate water as above, and cook until pasta is ready to eat.

8.

Remove from heat and serve.