Pappardelle Pasta with Peas

8 oz. pappardelle pasta
1/2 cup pasta cooking water
1 tbsp. olive oil
1/2 onion, diced
1 1/2 cup frozen peas
3/4 cup heavy cream
1/4 cup grated parmesan cheeese
1/2 tsp. salt
pepper to taste
2 tbsp. parsley, chopped

Bring a large pot of salted water to a boil, then add the pappardelle pasta and make sure it is fully submerged in the water.

Cook the pasta until al dente following the package directions, and meanwhile carefully reserve 1/2 cup of the pasta water.

Warm the olive oil in a large saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.

Add the peas, some of the reserved pasta water, stir and cook until the peas are tender, about 4 minutes.

When the peas are tender but still bright green, stir in the cream, the parmesan, salt, pepper and give a good stir cooking for 2 minutes until the sauce is creamy and smooth. Taste and adjust the seasoning if needed.

Drain the pasta, add it to the skillet, add the parsley, the rest of the pasta water and stir until well combined.

Serve immediately.