Pasta e Piselli

1. 1

   Cook pasta as label directs in boiling salted water; drain.

2. 2

   Meanwhile, in 4-quart saucepan or saucepot, heat olive oil over medium heat.

3. 3

   Add garlic; cook until golden, about 5 minutes.

4. 4

   Remove saucepan from heat.

5. 5

   Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water.

6. 6

   Return to heat; heat to boiling.

7. 7

   Reduce heat to low; cover and simmer 5 minutes; discard garlic.

8. 8

   Add peas and pasta; heat through.

9. 9

   Serve soup with grated Parmesan cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.