Pea Soup with Pasta and Parmesan
- 1 tsp extra-virgin olive oil
- 1 tsp butter
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2-1/2 cups frozen baby sweet peas, divided (do not defrost)
- 1 tsp dried oregano
- 3 cups chicken or vegetable broth
- 3/4 cup tiny pasta (ditalini, alphabets, stars)
- 3 Tbsp grated Parmigiano-Reggiano cheese, plus extra for garnish
- Coarse sea salt and fresh black pepper, to taste
- Produce
- Baby sweet peas, frozen (2 1/2 cups)
- Garlic (2 cloves)
- Oregano, dried (1 tsp)
- Shallot, large (1)
- Canned Goods
- Chicken or vegetable broth (3 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1 tsp)
- Sea salt and fresh black pepper, Coarse (1)
- Pasta & Grains
- Pasta, tiny (3/4 cup)
- Dairy
- Butter (1 tsp)
- Parmigiano-reggiano cheese, grated (3 Tbsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Published April 28, 2011 (1 year ago).
4 people saved this recipe.
