Small egg pasta in stock with peas
Details
- Difficulty:
- 3
- Time:
Nutrition (per serving)
Calories: 0 kcal
P: 0g | F: 0g | C: 0g
Uomo
(Man)
Calories
Carbs
Fats
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Uova (Eggs)
Sedano (Celery)
Soup with pasta and peas
Ingredients
- 300 g (10 1/2oz) frozen peas
- 1 carrot
- 2 stalks of celery
- 2 young fresh onions
- 100 ml (3 1/2oz) puréed tomatoes
- 2 tablespoons dried chives
- 2 tablespoons dried parsley
- 2 teaspoons dried bay leaves
- 125 g (4 1/2oz) small egg pasta
- 1,5 l (50 fl oz - 6 1/4 C) water
- 6 tablespoons extra virgin olive oil
- Salt
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)