Pasta E Piselli - cooking recipe

Ingredients

8 ounces penne pasta (tubetti, short penne etc)
12 ounces peas
1 1/2 teaspoons herbes de provence
1/4 cup white wine
one small onion, finely chopped
2 tablespoons olive oil
1 vegetables or 1 chicken bouillon cube
1 teaspoon salt
parmesan cheese, grated

Preparation

Heat olive oil in a large pot and add onion.
Cook onion until wilted and add peas, salt and herbs. Cook for 2-3 minutes, while stirring.
Add wine and braise until wine is dried up.
add bullion and pasta. Cover with enough water to cover pasta.
You may need to add more water during the cooking process. Cook uncovered until pasta is done to your liking.Pasta should not be soupy but a bit dry.
Sprinkle with parmesean cheese before serving.