Warm fusilli in a pea sauce with Emmentaler AOP

Bring plenty of salted water to boil in a saucepan.
Shell the peas. Cut the spring onion into thin rings and sauté in two tablespoons oil. After some minutes add the peas. Deglaze the frying pan with half a glass of lukewarm water and simmer the peas over a low heat until they are done. Season with salt according to taste. Set aside four tablespoons of peas, puree the remainder with a stick blender.
Peel the carrots and thinly slice. Heat 50 ml extra-virgin olive oil in a small pan and fry the carrots in it. Cut the Emmentaler AOP into small cubes. Cook the pasta and drain it, quickly rinse it under cold water. Add the pea puree, two tablespoons oil, the pine nuts, pepper and finally the whole peas and the carrot chips.
To finish add the diced Emmentaler AOP, the oregano leaves and some pink peppercorns according to taste. Serve warm.