PASTA AND PEAS WITH TOASTED GRITS - A simple recipe for pasta and peas

Sometimes you need very few things to make a recipe, but a good idea changes everything and a recipe that may seem ordinary becomes extraordinary.
Here is my recipe for pasta with peas, with some really original variations.
A great dish, very inexpensive, quick, and saves you dinner.
Ingredients for 3 people:
3 glasses of fresh or frozen peas
1 small onion
Salt, Pepper
Olive oil
300 g / 10.58 oz spaghetti or smooth penne
to make the grits:
some parsley (optional)
100 g / 3,52 oz breadcrumbs
2 tbsp oil
Salt
a clove of garlic
How to make it:
In a large pan or saucepan, add two tablespoons of olive oil and a small diced onion.
Brown and add the peas, salt and pepper and cook for 3 minutes. Use fresh or frozen peas, not canned.
Add enough hot water or broth to cover the peas and bring to a boil.
Count 3 minutes from the time they boil and remove from the heat.
They should not be overcooked and should retain their original color.
Place the peas, still slightly warm, in a blender; the liquid should be almost at the same level as the peas. Add a bunch of whole parsley, about ten leaves.
Blend finely, being careful with the blender that when you blend hot things, it gets under pressure and when you open it, the liquid can splash out.
Put the beautiful green pea cream you got before back in the pan, but do not heat it.
Meanwhile, in a small pan, toast the breadcrumbs with a little oil and a crushed clove of garlic.
Cook the pasta of your choice, I recommend spaghetti or penne.
Add the al dente pasta to the creamed peas with a ladle of the pasta water to emulsify and mix well.
Prepare the dish that will become like avocado green and sprinkle the grits on top.