400 g fresh egg tagliatelle
200 g tomatoes
150 g frozen peas
1 stick of celery
50 g parsley
4 basil leaves
4 mint leaves
1 garlic clove
30 g grated pecorino cheese
4 tablespoons extra-virgin olive oil
1) Boil the peas in a small amount of water in a saucepan with the celery, carrot and some of the parsley, which has been clean and washed, for 25 minutes. Add salt halfway through cooking, and then drain.
2) Chop the garlic, crush and saute in frying pan with the oil. Take it out of the pan and let the onion soften in the remaining sauce. Break it up with a wooden spoon, then put in the remaining parsley. Wash and chop the tomatoes and peas; add the milk, salt, pepper and cook on a high heat for 10 minutes.
3) Boil the pasta in boiling water and salt, drain (when firm but not chewy) and dress with the prepared sauce. Sprinkle the pecorino cheese, mint and basil over the dish to serve.
THIS WAS HARD TO TRANSLATE FROM ITALIAN BY THE WAY!