1 (10 oz.) pkg. frozen petite peas
25 sprigs Italian parsley, leaves only
1 sm. clove garlic, peeled
1/2 c. olive oil
1 c. warm beef broth
Salt and pepper
1/2 lb. very short tubular dried pasta
Grating cheese, Romano

Chop the parsley, and finely chop the garlic. Heat oil in heavy saucepan over medium heat. When oil is warm, add the chopped ingredients and saute for 1 minute. Add the peas, cover the pan, and cook for 5 minutes. Add 1/2 cup of the broth and taste for salt and pepper. Cover the pan again and cook over low heat, adding more broth as needed, until the peas are cooked - but still firm (about 15 to 25 minutes.

Bring pot of salted water to boil. Add pasta and stir. Cook pasta until it is al dente (9 to 12 minutes). Drain the pasta and transfer it to the pan with the peas. Stir very well and cook for 1 minute longer. Taste again for salt and pepper. Sprinkle with parsley and grating cheese (Romano) before serving. Serves 4 to 6.