Ingredients
4 cups reduced-sodium vegetable broth
1 (8 ounce) package seashell pasta
1 tablespoon butter
2 tablespoons chopped spring onions
1 cup sweet peas
3 tablespoons pesto sauce, or more to taste
Method
Sources
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Recipe1M+
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Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Affordable tri-ply stock pot — excellent heat distribution
Crispy fried onion flakes — green bean casserole, soup, garnish
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Affordable tri-ply stock pot — excellent heat distribution
Crispy fried onion flakes — green bean casserole, soup, garnish
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
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place the vegetable broth into a saucepan, and bring to a boil. stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. drain pasta, and reserve broth. heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. pour 1/2 cup of reserved vegetable broth into the skillet. bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. mix in an additional 1/2 cup of broth to form a creamy sauce.