Pasta & Piselli

Step 1 Soften carrots, onion, and celery in a pot over medium heat. Add the can of tomatoes, tomato concentrate, and garlic. Step 2 Add peas and 1 litre or more of stock until there’s more liquid than peas. The pasta will absorb a lot of this liquid. Cook until peas change colour as if they have been overcooked. Add salt and parsley. Step 3 Add diced potatoes. When almost cooked, add pasta of choice. Add more stock if it has evaporated. Season with pepper to taste. Step 4 Once cooked, serve with a sprinkle of Parmesan cheese, chilli flakes, and extra parsley.