1 box cellentani pasta 1 small leek 1 stalk celery 1 small carrot 1 zucchini ½ cup peas 1 14oz can crushed tomatoes 6 basil leaves ½ cup vegetable broth 4 tablespoons extra virgin olive oil salt and pepper to taste
Use either canned peas (in this case, thoroughly drained of their liquid), or frozen or fresh (in this case, briefly blanched in a large pot of salted water).
Rinse, clean and dice the leek, celery, carrot and zucchini. Heat oil in a saucepan over medium heat. Add the vegetables, including the peas, and sauté for about two minutes. Add hot broth and cook for 5 more minutes.
Add crushed tomatoes to the vegetables and cook over high heat for 10 minutes, stirring occasionally. Season with salt and pepper. Meanwhile, boil the pasta in a large pot of salted water according to package directions.
Drain and toss with the vegetable sauce. Add torn basil leaves before serving.