Boil peas in salted water. When peas are cooked, keep half apart, let them cool down and pell them. Apart in a pan, add the other half part of the peas and cook with onion cut into julienne and add a ladle of the cooking water. Blend all and pass all through a sieve. Then, put the “Caciocavallo” Cheese in 200 cl of vegetable broth (or alternatively in boiling water) for 30 minutes, then filter. Apart, prepare the prawns tartare, taking care to remove the gutted. Once the prawns tartare is ready, add the peas, seasoned with lemon peel, ground pepper, oil, salt and a few drops of lemon. Cook the pasta al dente and drain into the pan with the water of the cheese, a tablespoon of oil and pepper. Cook until creamy, and if necessary add more broth. Serve placing a couple of tablespoons of pureed peas on the bottom of the plate, a nest of linguine pasta and cover with prawns tartare. Complete with a sprinkling of lemon and a few leaves of greek basil. Wine Suggestion: The main features of this dish are the taste of the fresh peas and lemon. This combines perfectly with the sweet taste of the pasta and shrimps. The wine chosen for this dish has a good structure, freshness and is minerality evident. It’s a Falerno Massico white wine, with Falanghina grapes.