Pasta E Piselli
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
10 cups
- Serves:
- 5
ingredients
- 2 cups elbow macaroni (or mixed pasta shapes,about 8 ounces)
- 2 tablespoons olive oil
- 3 garlic cloves, crushed with side of chef's knife
- 2 (14 1/2 ounce) cans chicken broth (or 3 1/2 cups homemade chicken broth)
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄4 cup packed fresh basil leaf, coarsely chopped
- 1⁄2 cup water
- 1 (10 ounce) package frozen peas, thawed
- grated parmesan cheese
directions
- Cook pasta as label directs in boiling salted water; drain.
- Meanwhile, in a 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
- Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return heat to low; cover and simmer 5 minutes; discard garlic.
- Add peas and pasta; heat through. Serve soup with grated Parmesan cheese.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>