Pea Broth with Sourdough Pasta might have been lost and forgotten if I hadn’t memorialized it here on this blog. This dish is an example of why this blog is so important to me. Like you, I’m a home cook, always looking for something new, always riffing and improvising. Which is not to say that I don’t reference cookbooks and bookmarked recipes that I’ve made and enjoyed. Cookbooks are reliably predictable, while riffing is spontaneous, and the results, even when incredibly successful, are sometime difficult to re-create.
So, in saying that this dish is forgettable, I’m telling you it’s a dish that I capriciously conjured from leftovers and nearly-forgotten frozen peas hiding in my freezer. It’s not even that I am particularly fond of peas. It’s that my freezer was bulging with frozen veg, and I had chorizo and fresh parsley in my fridge. I’m always looking for an excuse to make Sourdough Pasta, so there you have it – an incredibly tasty riff!
Without documenting this recipe and taking pictures, I most likely wouldn’t have remembered how much I enjoyed this dish. I might not have remembered how happily the sweet peas and smoky chorizo mingle with the silky pasta. Even if a fond memory of Pea Broth with Sourdough Pasta had come to mind, I wouldn’t have known how to make it again. This combination of ingredients is unlikely in my habitual cooking lexicon.
I should correct myself here. This combination of ingredients was unlikely in my kitchen, but not anymore! Pea Broth with Sourdough Pasta is now mine, standard fare in my collection of reliably easy and delicious suppers.
Pea Broth with Sourdough Pasta
Ingredients
- 2 ounces chicken chorizo
- 1 onion
- 1 stalk celery
- fresh parsley
- 2 T butter
- 1 t tomato paste
- 4 cups chicken stock
- salt and black pepper to taste
- 12 ounces fresh sourdough pasta
- 3 cups frozen peas
- grated Parmesan (optional)
Instructions
- Mise en place -Slice the chorizo into quarters lengthwise, then chop into bite-sized pieces. Peel and dice the onion. Trim and finely chop the celery. Chop enough parsley, stems and leaves, to yield about a ¼ cup.
- Soften the veg – Melt the butter in a large pan, then add the chorizo, onion, and celery. Cook over low heat, stirring constantly, until the chorizo begins to render and the vegetables are very soft.
- Build the broth and simmer – Stir in the tomato paste and parsley, then pour in the chicken stock. Stir gently. Season with salt and pepper, then bring to a boil. Cover, lower the heat, and simmer for ten minutes or so.
- Drop the pasta – When ready, drop the pasta into the broth and stir. Bring to a boil and simmer until the pasta is tender, about 10 minutes. Remove from the heat, stir in the peas, and cover until the peas are thawed and warmed through.
- Serve – Serve hot with grated Parmesan at the table.
INGREDIENT NOTE: You don’t have to make Sourdough Pasta from scratch (clickable link to my recipe), of course, but the mouthfeel is incredible. Fresh pasta is so silky and luxurious. If you are a sourdough baker, I urge you to try making pasta, and then make this dish. If you’re not yet a sourdough baker, and you’d like some starter, just let me know!
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