This is one of my all time favorite winter meals. It’s one of my favorite comfort foods on a cold winter night and makes for a quick weeknight dinner.
1 pound ditalini pasta
2 cups frozen pea
1 small onion diced
2 bay leaves
1 teaspoon of dried rosemary
2 carrots diced
2 stalk of celery diced
1 32 oz container of vegetable stock
2 cups of water
salt and pepper to taste
Coat the bottom of a large pot with oil.
Next, add in carrots, celery, onion,bay leaves, rosemary and a pinch of salt.
Let your veggies sweat out for five to six minutes or until the onion becomes translucent.
Add the peas to the pot and mix to coat them with the oil.
Add your vegetable stock, water and salt.
Cover and cook on low heat for 45 minutes.
When it comes to a boil uncover and add the pasta.
Cook according to package instructions.
Add black pepper and a sprinkleof extra virgin olive oil.