"Pasta and peas was one of the staple meals my mom made for us growing up. We probably had it at least once a week. She learned the recipe from my grandma Tina, and it was a simple, inexpensive dish to throw together-just pasta and frozen peas cooked with a bit of chicken broth and aromatics topped with grated parm."
"This one is all about the broth: A creamy, rich, Parmesan-fortified chicken broth brings together all the same flavors in a homey elegance. This recipe calls for a hefty number of Parmesan rinds, which many stores now carry on their own, but you can also just save your own rinds in the freezer. I love adding a runny egg on top for a complete meal with a bit more richness."
Pasta and peas is a simple, inexpensive dish of pasta and frozen peas cooked with chicken broth and aromatics, finished with grated Parmesan. The version emphasizes a creamy, rich, Parmesan-fortified chicken broth made by simmering multiple Parmesan rinds; stores sell rinds or they can be saved in the freezer. A runny egg on top adds extra richness and makes the meal complete. Extra broth may separate when chilled but reunites when heated gently or blended. Parmesan rinds can stick to the pan base, so occasional stirring prevents burning, and utensils may pick up stuck cheese that is tricky to clean.
Read at Epicurious
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