Cook the green pea penne al dente and set aside.

Heat the olive oil in a saucepan and fry the chopped onions, garlic and finely chopped thyme and rosemary in it. Pepper and salt and add the flour, sauté briefly. Then deglaze with the wine, add some water. Then add the cream and stir in the blanched beans, the thawed peas, the olives, the ground chilli, coriander and tomato flakes.

If necessary, add a little liquid and season again.

Remove from heat and stir in finely chopped leek onion rings and tomato strips.

Now mix with the dripped penne.

Arrange on a beautiful plate and decorate with fresh basil leaves.

Bon Appetit!