Fresh Pea & Pasta Broth
|Sugar snap peas/Chinese pea pods||4 Ounce, ends and strings removed (Also Called Snow Or Sugar Peas)|
|Canned regular strength chicken broth||49 1⁄2 Ounce (1 Large Can)|
|Whole star anise/1/4 teaspoon crushed anise seeds and 2 cinnamon sticks||2 (Each 2 Inches Long)|
|Grated fresh ginger||3⁄4 Teaspoon|
|Dry thin pasta||1 Ounce (Such As Capellini Or Coil Vermicelli)|
Cut peas diagonally into 1/4- to 1/2-inch-wide slices.
In a 4- to 5-quart pan, combine broth, star anise, and ginger.
Bring to a boil over high heat.
Add pasta; return to a boil and cook, uncovered, just until pasta is tender to bite (about 3 minutes; or time according to package directions).
Add peas; return to a boil.