(Small egg pasta in stock with peas - Our recipes)

Time: preparation: 15 minutes ........ cooking: 30 minutes 300 g (10 1/2 oz) frozen peas 1 carrot 2 stalks of celery 2 young fresh onions 100 ml (3 1/2 oz) puréed tomatoes 2 tablespoons dried chives 2 tablespoons dried parsley 2 teaspoons dried bay leaves 125 g (4 1/2 oz) small egg pasta 1,5 l (50 fl oz - 6 1/4 C) water 6 tablespoons extra virgin olive oil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Clean, wash and chop onions, celery and carrots. Put all these vegetables, finely chopped, in a saucepan wit puréed tomatoes and aromatic herbs; pour in water and bring to the boil. When the water is boiling, add peas and cook for about 15-20 minutes, half-covered, on a medium heat, stirring now and then. At this point season to taste with salt and add pasta. Add other hot water only if necessary. Switch off the gas, let the soup rest for some minutes and serve with grated Parmesan cheese, if you like.

What's the right wine?
Our suggestion is: Valpolicella (wine from Venetia)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".