• 500ml Freja chicken bone broth
  • 200ml water
  • 230g pasta
  • Handful of frozen peas
  • 30g butter
  • 50g parmesan
  • Handful of fresh basil


  1. Heat the Freja chicken bone broth in a pan and add the pasta. You will need to cook the pasta slowly, on a low heat and stir often to ensure that the pasta absorbs as much of the broth as possible. If you run out of liquid, you can top the pan up with a little water.  Add the peas just before the pasta has finished cooking.
  2. Once the pasta is cooked, take it off the heat, stir in the butter and check the seasoning. Divide the pasta between 2 bowls, pouring over any of the buttery sauce that’s left in the pan. Sprinkle the parmesan over both bowls and garnish with lots of fresh basil.