In this dish, peas (fresh or frozen) are simmered in broth with sautéed onion and whole smashed garlic cloves until the vegetable is very soft and a deeper shade of green. With the coaxing of a spoon crushing them a bit as they cook, they gradually transform into a sumptuously savoury pea sauce for pasta. Once the garlic has cooked in the sauce and released a good amount of its flavour, I like to pluck it out for use later in dressing or to spread on toast. What is your experience with peas sauce ?

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