Minestra con Piselli Caiano

Minestra con Piselli Caiano 

Minestra con Piselli  Caiano

Minestra con Piselli  Caiano  translates to something like Soupy Pasta with Pigeon Peas. It sounds better in Italian.
Minestra con Piselli  Caiano

Piselli Caiano Minestra

  • 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.

Piselli Caiano Minestra

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.

Piselli Caiano Minestra

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