Pistones with peas
carrot and oregano
15'
low
2
200 g of pasta for soup
200 g of peas
30 g of celery
100 g of carrot, grated
1 tomato, skinless, seedlees and diced (200 g/piece)
A dash of oregano
1/2 litre of chicken stock
2 tablespoons (15 g) of parmesan cheese, grated
2 tablespoons (9 g) of olive oil
2 tablespoons (9 g) of olive oil
A bit of black pepper
