Servings: two as a main course; four as a first course
Choose a pasta that can catch the peas, such as small shells, tubetti, or farfalle, or else curly egg noodles, which have just enough twist to nestle the peas and keep them from falling to the bottom of the plate. For a beautiful orange hue and an exotic fragrance, add a couple of pinches of saffron at the same time you add the shallots.
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