Ingredients (Serves 4):

• 320 g. of pasta
• 300 g. of shelled peas
• 3 eggs
• 30 g. grated Parmesan
• 40 g. chopped roasted pistachios
• 1 pouch of saffron powder
• 1 shallot
• 20 g. butter
• EVOO
• Salt
• Pepper

Preparing:

1. Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Season with salt and pepper and set aside.
2. Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
3. Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.