Pasta e Piselli

• 2 c. mixed pasta shapes or elbow macaroni
• 2 tbsp. olive oil
• 3 clove garlic
• 2 can chicken broth
• 1 can diced tomatoes
• 1/4 c. fresh basil leaves
• 1 package frozen peas
• Grated Parmesan cheese (optional)

1. Cook pasta as label directs in boiling salted water; drain.
2. Meanwhile, in 4-quart saucepan or saucepot, heat olive oil over medium heat.
3. Add garlic; cook until golden, about 5 minutes.
4. Remove saucepan from heat.
5. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water.
6. Return to heat; heat to boiling.
7. Reduce heat to low; cover and simmer 5 minutes; discard garlic.
8. Add peas and pasta; heat through.
9. Serve soup with grated Parmesan cheese if you like.

mixed pasta, olive oil, clove garlic, chicken broth, tomatoes, fresh basil, frozen peas, parmesan cheese

Taken from www.delish.com/recipefinder/pasta-e-piselli-1161 (may not work)