Any recipe that is preceded with the words “..it tastes like love..” simply must be tried. So, following a walk with my Husband, Sons and our dog on a crisp, blue, beautiful day, I chopped and sauteed and stirred until I had my own dish of love to serve.
PASTA WITH PEA SAUCE
Make a soffritto: Mince 2 peeled carrots, 2 celery ribs, and 1 onion.
Heat olive oil in a heavy saucepan and add the vegetables. Saute them on low heat until they’re tender, about 15 minutes.
Turn up the heat, add half a 10-ounce bag of frozen peas, and 1/4 cup chicken broth. Cook for 5 minutes until peas are tender.
Add 1 1/2 cups chopped tomatoes, salt, pepper and crushed red pepper.
Let it simmer on medium-low heat for 15 more minutes, until its thick.
Toss with 1 pound of freshly cooked hot pasta and serve with parmesan cheese.
Recipe adapted from Kate Christensen, How To Cook a Moose, 2015