Pasta in Brodo with Peas & Parmesan

This is inspired by a Roman recipe called pasta e piselli. As is the case with so many Italian dishes, it is deceptively simple but packed full of flavour and is sure to please diners of all ages. Brodo – Italian for broth – is often made with meat stock, so do use a chicken stock here, unless you’re serving to vegetarians. This is a recipe that will welcome a spare Parmesan rind: it will impart so much flavour. Just add it to the liquid as it cooks and discard before serving.

The Soup Solution: 80 Simple Recipes for Really Good Soup Charlotte Pike

SERVES 4 – 6

INGREDIENTS

• Bunch of spring onions, trimmed and thinly sliced

• 4 tablespoons olive oil

• 375g (13oz) frozen peas

• 200g (7oz) pasta

• 1.2 litres (2 pints) chicken stock

• Parmigiano Reggiano cheese, grated, to serve, plus the rind, if you have one available

DIRECTIONS

1. Put the spring onions and oil into a large saucepan. Gently cook over a medium heat until the onions smell fragrant.

2. Add the peas, pasta and stock. If you have the Parmesan rind, add it now and simmer for around 10 minutes, until the pasta is cooked.

3. Remove the rind, if using, and serve hot, with plenty of grated Parmesan on top of each bowl.

This soup is best eaten on the day it’s made.

THE SOUP SOLUTION: 80 Simple Recipes for Really Good Soup by Charlotte Pike, Hamlyn.

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