Pasta e Ceci with Carlin Peas

Method

1. If using dried peas, drain the soaked carlin peas and simmer them in fresh water for 45–60 minutes until tender but still holding their shape. Add salt toward the end of cooking.
2. Heat the olive oil in a pot over medium heat. Add the chopped onion, carrot, and celery, then cook gently for about 10 minutes until completely soft. Add the crushed garlic and cook for another minute.
3. Stir in the tomato paste (if using) and cook briefly, then add the sprig of rosemary or thyme.
4. Add about two-thirds of the cooked carlin peas whole into the pot. Blend the remaining one-third of the peas with a little stock until completely smooth, then return the pureed mixture to the pot to build texture.
5. Pour in the remaining vegetable stock and simmer gently for 10–15 minutes. Season well with salt and black pepper.
6. Add the small pasta directly into the pot and cook until al dente, stirring occasionally to keep it from sticking. Add more stock or hot water if the pasta absorbs too much liquid; the final consistency should be thick and slightly creamy, not watery.
7. Remove the herb stem from the pot. Finish by drizzling with fresh olive oil and adding extra black pepper. If using, stir in the nutritional yeast or vegan cheese alternative, and a small squeeze of lemon juice.