From My Bowl

0 Aromatics: Warm the olive oil over medium heat in a heavy bottomed sauté pan or pot. Add the onion and sauté for 3 to 5 minutes, until it is golden with brown edges. Add the garlic and red pepper flakes to the pan and sauté for an additional 60 to 90 seconds, until the garlic is fragrant but before it starts to brown.
1 Simmer: Add the pasta, peas, vegetable broth, and 1 1/2 cups of water to the pot. Mix well, then bring to a boil over high heat. Reduce the heat to medium and cook until the pasta is al dente, about 10 to 12 minutes. Stir the mixture occasionally to prevent the pasta from sticking to the bottom of the pan. If the pasta needs more water, add it to the pan in 1/4 cup (60 ml) increments.
2 Finishing Touches: Turn the heat to low and add the parmesan and black pepper to taste; stir until the parmesan has melted and a thicker sauce forms.
3 Gremolata: Add the fresh herbs, lemon zest, and flaky salt to a small bowl. Mix well.
4 Serve & Store: Divide the pasta between plates or bowls and top with a generous sprinkle of gremolata. Serve warm; this recipe is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 5 days.