Pasta with Peas Soup (Zuppa di Piselli)

“This is one of those quick and easy recipes that is one of my go to's when it is chilly outside, and I want to serve something that is warm and cozy. There's a definite tie to my appreciation of warm and comforting food. This soup just makes you feel better. I LOVE it!”

Ingredients:

1 pound short tubular pasta (ditalini, elbow macaroni, fusilli, gemelli, or penne work best)

4 oz. pancetta, cut into 1/4” dice (see HELPFUL HINT below)

4 TBSP. butter or extra virgin olive oil

1 clove garlic, finely minced

10 cherry tomatoes (about a handful), cut in half

1 10 oz. package frozen petite peas

2 cups chicken broth

1/4 tsp. red pepper chili flakes

1 tsp. Trader Joe’s 21 Seasoning Salute

1/4 cup fresh basil, finely cut

1/2 cup grated Parmesan cheese

How to Make It:

1. In a medium-sized pot, combine pancetta with the butter or olive oil. Add the minced garlic, and red pepper chili flakes and saute until the pancetta has rendered some of it’s fat.

2. Add the teaspoon of Trader Joe’s 21 Seasoning Salute, peas, cherry tomatoes, and the chicken broth and bring to boil.

3. Add the pasta and cook according to the directions on the package (usually 7 - 11 minutes depending on the pasta type).

4. Remove from heat and stir in the fresh basil. Let stand for a couple of minutes before serving.

5. Serve in soup bowls and generously sprinkle with Parmesan cheese.

   HELPFUL HINT: To make this recipe really quick I use Trader Joe's Citterio Cubetti Pancetta Italian Style Cured Bacon or even 1/2 package of good quality bacon can be substituted for the pancetta. If you use bacon, you will want to drain off all but 2 TBSP of fat.