Pea Soup
Minestra di Piselli
Minestra di Piselli
Put 3 tablespoons extra-virgin olive oil in a saucepan and turn heat to medium. Add the celery, carrots, and onion, and sauté until the onion is soft and translucent. Stir frequently.
Stir in the peas and sauté for a minute or two to amalgamate.
Add the broth and bring it to a boil.
Add the pasta and cook following the manufacturer’s instructions, checking from time to time, until is “al dente” firm but not overcooked. Serve with some parmigiano cheese (optional)
Stir in the peas and sauté for a minute or two to amalgamate.
Add the broth and bring it to a boil.
Add the pasta and cook following the manufacturer’s instructions, checking from time to time, until is “al dente” firm but not overcooked. Serve with some parmigiano cheese (optional)
3 tablespoons extra-
1 medium onion
1 carrot
1 stick of celery
1 lb frozen shelled small green peas
1-
5 oz (150 gr) small ditali pasta
3 oz (90 gr) freshly grated parmigiano cheese (optional)