Split Pea Pasta Sauce

One of my favorite sauces for pasta, always cooked al dente is split-pea sause.

I purchase organic split peas, rinse them thoroughly, and like to soak them for a few hours.

For cooking liquid, I like to use organic chicken broth, water, carrot juice and water, split into 1/3 each. As the liquid diminishes I add water.

I take three slices of ham and slice it into 1/2 pieces.

I add several peeled cloves of crushed fresh organic garlic, a peeled tomato and a cut up onion. I put these in half-way into the simmer cycle. Also at that time a solid tablespoon of butter.

For spices, oregano, sea-salt, and tobasco.

I like this with small shells or Rotelli, cooked al dente and mixed with a pat of butter before adding the sauce.

[wonko]

I've never thought to put split pea soup over pasta.

I don't eat meat, and haven't found a vegetarian split pea soup that speaks to me.  Serving it over whole wheat pasta might help make it taste more complete to me, I hope to give it a try.

[swampcritter]

This is a great idea. A quick way to make it vegetarian is to use vegetable broth, and a little liquid smoke, add a little oil.