Pappardelle with mint, peas and lemon

Put a pot of water on the fire and add salt to taste. Once it boils, drop in the spaghetti and cook for 2 minutes less than the package says.

Meanwhile, boil the peas. In a pan, sauté finely chopped onion in olive oil. When the pasta is ready, add it to the chopped onion, add the peas, and a tablespoon of the water in which the pappardelle was cooked.

Add some grated lemon zest, mint leaves, and pepper to taste. Mix all the ingredients well and serve immediately.