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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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From Coup de Pouce. This is an espress recipe and healthy. I plan on trying it soon. Ingredients:
1 tablespoon extra virgin olive oil |
1 small onion, chopped |
2 garlic cloves, finely chopped |
1 carrot, finely sliced in lings |
5 cups chicken stock or 5 cups vegetable stock |
1/4 cup small shell pasta (stellini, tubetti, orzo...) |
2 cups frozen green peas |
1/3 cup parmigiano |
Directions:
1. In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.
2. Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.
3. Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.
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