Steps

Cut the onion into strips and fry in a pan with extra virgin olive oil, add the peas, cover with water and cook for 5 /6 minutes over high heat, add salt and then whisk. 

Cut the Piemontese into strips.

In a pan, melt the butter and stir in the herbs, leave it flavouring on low heat  and then remove the pan from the heat, discard the herbs, add the butter with truffle oil.

Cook the Abissine rigate in plenty of boiling salted water, drain when al dente. 

Place in the middle of the pasta dish seasoned with truffle, pour over a little pea puree and garnish with slices of Piemontese cheese.