Step 1

Leave the Umbrian wild peas (roveja) to soak for at least 4 hours, preferably overnight. Boil the roveja in lightly salted water for about 1 hour. Then save some of the cooking water and drain (you can use chickpeas or lentils instead)

Step 2

Peel and chop the onion. Peel and dice the potatoes.

Step 3

Fry the onion in the olive oil in a deep pan or Dutch oven until it starts to soften. Add the rosemary and potatoes and sauté with the onions for 5 minutes. Season with salt and pepper, add the boiled roveja and cook for another 5 minutes.

Step 4

Add some of the roveja cooking water and the vegetable stock and when it comes to the boil stir and add the pasta.

Step 5

Cook for as long as it takes for the pasta to be al dente. If you need more liquid add some more vegetable stock or roveja cooking water. Serve immediately with some grated pecorino if required.