- In a large skillet over high heat, soften the onion and garlic in the oil. Add the remaining ingredients.
- Bring to a boil. Reduce the heat and simmer for 30 minutes or until there is very little broth left in the skillet, stirring a few times. Season with salt and pepper. The peas with turn a khaki colour and will shrivel slightly.
- When ready to serve, remove and compost the rosemary sprigs and Parmesan rinds.