Pasta Piselli

  Pasta Piselli AUTHOR NOTES I first had this when I lived in Italy. I was invited to a friend's house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend's grandmother make this soup as it took her just a few minutes and a handful of ingredients: chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them.  TEST KITCHEN NOTES WHO: Sdebrango currently lives in Brooklyn, NY, and comes from a large Italian family that loves to cook. WHAT: An easy-peasy Italian pasta that tastes like spring. HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness. WHY WE LOVE IT: This soup's depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, cour...