Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make peas and macaroni with spring onions.

Ingredients:
½ lb Conchigliette pasta
½ leek chopped
1 bunch scallion thinly sliced (greens and whites separated)
½ bunch chives thinly sliced
1 lb frozen sweet peas
1 clove garlic crushed and sliced
½ cup good extra virgin olive oil plus more for garnish
Parmigiano Reggiano (as much as your heart desires)
1 sprig basil
¼ cup salt to season water
1 tbs kosher salt
1 tbs black pepper

Directions:
Preheat a large sauté pan on medium high heat. Add olive oil.

Add leeks, sauté for 1-2 minutes then add garlic. Allow vegetable to sweat for an additional 1-2 minutes.

Add the whites of the scallions. Reserve the greens for later. Stir constantly, do not let vegetables burn. Add salt and pepper and cook for 4 minutes.

When onions begin to get color add peas.

Cook pasta in heavily salted water. Cook pasta 1 minute under recommended cooking time. Strain pasta and reserve 1 cup of pasta water.

Add cooked pasta to peas and onions. In addition, add 1 cup of reserved pasta water. Mix around to incorporate all ingredients. Cook for 1-2 minutes. Lower heat to low and add cheese. At least a ¼ cup grated.

Toss in remaining scallions and chives.

Garnish with more Parmigiano, basil and a drizzle of olive oil.