Bring a large pan of water to a rapid boil, along with 1 tablespoon of salt. Cook 400 grams dried spaghetti for 10 minutes or until ‘al dente’. Reserve a ladleful of the pasta water for the sauce.
Toast 2 tbsp pine nuts in a dry frying pan over medium-high heat without any oil. Don’t turn your back on them, or they might burn!
Peel and finely dice 1 brown onion and 2 garlic cloves. Chop the chilli in half lengthwise, remove the seeds and finely chop. Roughly chop the parsley.
Heat 2 tbsp olive oil in a frying pan over medium heat. Saute the onion for about five minutes until it begins to soften.
Add the garlic and 1 fresh red chilli, finely chopped, and cook for a further two minutes.
Add 100 grams fresh garden peas and 6 tbsp of the reserved pasta water from Step 1. Cook for around five minutes or until the peas are cooked to your liking.
Stir in 5 tbsp crème fraiche, the toasted pine nuts and half of 4 tbsp Grana Padano cheese. Season well with Shetland sea salt and freshly ground black pepper, and squeeze in the juice of 1 lemon.
Stir in the drained spaghetti and 1 bunch fresh parsley, finely chopped2 tbsp olive oil. Toss well to coat with the sauce. Serve with plenty of chopped parsley and the remaining grated hard cheese.