In a heavy pot add:
1 cup of dried split peas
5 cups of water or vegetable stock (if using water add about 3 tbsp. of veggie bouillon)
1 onion coarsely chopped
3 carrots chopped
3 celery stalks chopped
2 medium potatoes peeled and cubed
3 tbsp fresh parsley or 1 1/2 tbsp. dried
1 tbsp. vegetable oil
salt, pepper, and garlic powder to taste
Bring to a boil and turn heat down to a simmer.
Stir about every 10 min or so.
Simmer until the peas are ALMOST getting soggy, about 30-45 min.
Add To Pot:
1 1/2 - 2 cups of noodles (whole wheat noodles are good to) (see note below)
2 tbsp. pesto (see recipe below)
Cook until the noodles are done, about 10 min.
Let cool off for 10 min and then eat. Garnish with parsley, sea salt and or veggie cheese. Serves 4-6
If you are in a hurry and all of this dish is going to be eaten at once, you can add the noodles to the pea mixture. If you have any kind of taste, you will do like us Italians do and NOT OVERCOOK YOUR NOODLES. They need some kind of bite to them! The best way to insure this, if you have the time, is to cook your noodles in a separate pot, and then spoon the peas over them on each plate.
Combine in Food Processor and Pulse until coarsely chopped:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra virgin olive oil
1/4 cup well seasoned bread crumbs
salt and pepper to taste