Pasta & Peas with Parmesan Broth

Only 5 ingredients and less than 30 minutes to make this light and comforting pasta!

8 – 9 ounces pappardelle or other egg pasta
4 cups (32 ounces) vegetarian chicken broth or plain vegetable broth
2 three-inch rinds of parmesan or parmigiano reggiano cheese
2 green onions, white and light-green parts only
12-ounce bag frozen peas
salt and pepper
dried tarragon for garnish, optional

View the full recipe at the Seasonal Veg Head →