PASTA WITH PEAS AND KIELBASA
- 2 tbsp extra virgin olive oil
- 1 cup shredded carrot
- 1 cup frozen peas
- 1 cup diced kielbasa
- 1 cup ditalini pasta
- 3 cups chicken stock or water (see note)
- 4 bay leaves
- 1/3 cup chopped parsley
- Parmesan cheese to serve
In a medium sauce-pan, sauté the carrots in olive oil on medium heat for 3-4 minutes.
Add kielbasa and sauté for a few more minutes.
Add ditalini, chicken stock, peas and bay leaves and cook for 15-20 minutes until the liquid is almost evaporated.
Stir in the parsley and serve with grated Parmesan cheese.