Pumpkin with curry cream and peas

Melt a knob of butter in a pan with a little extra virgin olive oil, add your chopped onion and let it soften. Dissolve a tablespoon of flour and a teaspoon of curry powder in the milk and pour it into the onion mixture, stirring well until you obtain a thick, fragrant cream. Season with salt and pepper.

Cook your pasta in boiling salted water for 12 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).