For the emulsion of peas, pour in a pan peas and onion and cook for a few minutes. When cooked, emulsify it all with the help of a Minipimer. Cut the cherry tomatoes in half and season them with salt, pink pepper, extra virgin olive oil and basil, leaving them to marinate for about 2 hours. After the marinating time, shake everything and finally pour it into a Chinoix. In a serving dish, create a mirror of tomato cream with a few drops of pea emulsion. Cook the pasta al dente and place it on the cream previously poured into the pot. Complete with extra virgin olive oil.