Recipes out of the Blond Box

1 tablespoon salt
1 pound dry shell pasta, or any other kind you would eat with a spoon
3 cups frozen peas
2 tablespoons olive oil
½ medium onion, chopped
4 tablespoons flour
2 cups milk (or oat milk)
½ teaspoon salt
1 cup chopped walnuts

In a large pot, boil 4 quarts of water; when fully boiling, and the 1 tablespoon salt and the pasta, stirring. Cook until pasta is al dente; add frozen peas during the last 3 min. of cooking. Reserve ½ cup pasta water and put aside. Meanwhile, in medium saucepan heat oil, and sauté the onions until soft (for about 3 min.). Add flour and cook, stirring constantly, 2 min. Remove from heat; add the milk. Return to heat and cook, stirring constantly until sauce begins to boil, 5-6 min. Add the ½ teaspoon salt. Cook, stirring 1-2 min. remove from heat. Drain pasta and put in large bowl. Stir in the sauce and the walnuts. If it’s too dry add a bit of pasta water. Top with Parmesan cheese, or a soy-cheese alternative, or breadcrumbs, toasted in a pan in a little oil, with garlic.

Variation: open a small jar of roasted red peppers, rinsed them and cut them into small pieces. Add them to the finished sauce before combining with pasta.