INGREDIENTS
3 cups
fresh shucked peas (substitute with frozen)
1/4 cup
extra-virgin olive oil
1/4 cup
freshly grated Parmigiano-Reggiano (plus more)
1/2
onion (finely chopped)
1 lb
fresh pappardelle
1/4 cup
thinly sliced scallions
kosher salt and freshly ground black pepper