1/2 package small shell pasta (precooked and drained)*
1 cup grated parmesan or Romano cheese
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Let's Make It
Saute onions and garlic in olive oil. When onions are translucent, add frozen peas and continue to saute, stirring often (about 4 minutes).
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.
* 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.