Method for sauce:

Heat a medium frying pan or skillet over a medium heat , add a drizzle of Extra Virgin Olive Oil Le Stagioni d'Italia, half chopped onion, a basil leaf, a fresh mint to create a light broth.

Add 150g of peas without salt and cook with the broth until cooked.

Pour the mixture into a jug and blend with the immersion blender. Finally put the cream into a bowl with the help of a strainer, filter well to obtain a smooth and uniform sauce.

Cook the spaghetti for 9/11 mins and while making a sauté sauce with Extra Virgin Olive Oil Le Stagioni d'Italia, half onion, 50 g mint. Then add the remaining peas and cuttlefish strips cut in the classic style de julienne.

Add and sauté the spaghetti for a couple of minutes.

Presentation of the dish:

Serve by first laying the cream of peas, then the "Spaghetti Le Stagioni d'Italia" making the spaghetti nest for dish presentation.