Minestra con Piselli Caiano
Minestra con Piselli Caiano translates to something like Soupy Pasta with Pigeon Peas. It sounds better in Italian.
1/4 cup olive oil
2 cloves garlic, sliced
A handful of cherry tomatoes sliced in half or a large tomato roughly chopped
4 cups chicken stock
Salt and black pepper to taste
1/2 lb. shells or other small pasta
15 oz. can of pigeon peas
Minestra con Piselli Caiano preparation –
Fry the garlic in oil. Add the tomatoes and cook until slightly soft.
Add the broth, bay leaf, and the pasta. Keep adding heated water, maybe 2 or 3 cups, to keep a soupy consistency. When the pasta is almost done, add the peas, stir and cook for a few minutes. Serve with a drizzle of olive oil.
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