Step 1

Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving 1 ½ cup of the cooking pasta liquid.

Step 2

In a large skillet over medium heat, heat the olive oil. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.

Step 3

Transfer the thawed peas to the skillet, saving a couple tablespoons for serving. Add the basil and 1 cup pasta water. Bring sauce to a simmer for 10 minutes.

Step 4

Use an immersion blender to blend the sauce until it’s smooth and consistent. Use a strainer to strain the sauce or an extra creamy consistency.

Step 5

Transfer the cooked pasta to the skillet with the peas sauce, salt and pepper and toss until well coated. Add as much of the extra ½ cup reserved pasta water as desired to thin out the sauce.

Step 6

Add the reserved whole peas, parmesan cheese and stir until everything is well combined. Serve with fresh basil, if desired.