Anyone who knows me knows that I have always hated peas because of my first childhood culinary trauma: My mother and my grandmother forced me and my brother (and the whole family, but others did not seem so dissatisfied) to eat them non-stop from the start of the season, so from late March to late May at our house we were all shelling and cooking pasta and peas, rice and peas, sauteed peas, pea soup, pea omelette, and especially cuttlefish and peas. I always hated that sweet and mellow taste, strung everywhere (which means that you try to discard the peas from the pasta, isn’t this difficult if the pasta is small cocciolini that are meant to wrap the peas and not allow them to escape?), the unmistakable smell that lingers in any kind of cooking. Well, at least with this recipe I made my peace with seppia cuttlefish and peas, a savory frozen gelato becomes the nice pale green vegetables. The result is this frozen pureè of peas: beautiful in color and texture with a fresh and pleasant taste. Even the cuttlefish can leave with its head held high, seeing that frying gives more respect than cooking in a stew.