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Peas and Pasta

Peas and Pasta

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 chopped white or yellow onion
4 cloves garlic, sliced thin
2 Tbsp olive oil
1 package frozen peas
2 cups chicken broth (or vegetable broth)
1 tsp Lea and Perrins Worcestershire Sauce
1 tsp fresh ground pepper
1/2 tsp garlic salt
1/2 package small shell pasta (precooked and drained)*
1 cup grated parmesan or Romano cheese
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Let's Make It
1
Saute onions and garlic in olive oil. When onions are translucent, add frozen peas and continue to saute, stirring often (about 4 minutes).
2
Add chicken broth, Lea and Perrins Worcestershire Sauce, ground pepper, and garlic salt and bring to a boil. Reduce heat and add cooked pasta shells. Continue to heat about 4 minutes. Top with grated parmesan or Romano cheese and serve.
3
* Pasta is best if cooked the day before. Cook until almost done and drain. Then rinse pasta. After it is drained completely and cooled, add 1 Tbsp. of olive oil and stir. Then place in plastic Ziploc bag and place in refrigerator.
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