Tomato Basil Conchiglie e Piselli (Shell Pasta w/ Peas)
- 1 Jar of Testa's Tomato Basil Sauce
- 1 Cup of Cold Water
- 1 Cup of Fresh/Frozen Peas (no canned peas)
- 1 lb. of Mini Shell Pasta
- Parmigiano Reggiano Cheese
Put a pot of water on stove to boil for pasta. In the meantime, place a jar of Testa’s Tomato Basil Sauce and 1 cup of cold water in a saucepan. Let that come to a boil and then add 1 cup of peas (frozen peas will take longer to cook). Let simmer for 10 minutes.
Once the water comes to a boil, add pasta and salt to taste. Cook to your liking. Drain the pasta and add to the sauce and peas. Stir together for about one minute. Serve with parmigiano reggiano cheese.