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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 ΒΌ 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.