Sauté the peas with the onion in a pan with extra virgin olive oil. Add grated Parmigiano Reggiano and blend until you get a smooth cream.
Crumble the rice paper sheets and heat the vegetable oil in a pan. Once hot, dip the rice sheets for a few seconds. They will become crispy chips.

Cook your pasta in salted boiling water for 11 minutes. Drain and remove the cooking water from inside the pasta shapes (place them upside down on a clean towel).

Fill Pumpkin with the pea cream and garnish with the crispy rice chips.