Cook the peas in salted water following the cooking times indicated on the package.

Drain them, keeping a little of the cooking water aside.

Chop the onion and cook it in a pan with a drizzle of extra virgin olive oil, add the previously drained peas and sauté them.

Pour the peas into a tall bowl, reserving a couple of tablespoons. Blend the peas with an immersion blender, adding some of the cooking water to obtain a creamy consistency. Season with salt and pepper.

Toast the pine nuts in a non-stick pan.

Meanwhile, boil the paccheri in plenty of salted water, drain them and mix them with a little oil.

Cut the Gorgonzola Dolce into small pieces and work it with a fork to create a fairly consistent cream. You can add a little cooking cream to obtain a smooth and creamy mixture.

Put the cream in a piping bag and fill the paccheri.

Spread the pea cream on the bottom of the plates, arrange 5 gorgonzola-stuffed paccheri upright, and garnish with peas and toasted pine nuts. Tie the paccheri with chives and serve.

Ingredients for 4 people:
20 paccheri
450g frozen peas
500g Igor’s Sweet Gorgonzola
half a white onion
cooking cream
pine nuts
extra virgin olive oil
salt and pepper
chives