In a food processor add :
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1/4 cup extra virgin olive oil
Puree till a fine mixture.
In a large deep sauce pan, add the oil mixture, heat, add:
2 lbs of fresh peas shucked or ( 2- 14 to 15 oz size cans of peas) saute peas till starting to brown.
1/2 teaspoon each, parsley, basil, garlic powder, oregano
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
1 cup water
1 cup of fresh whole tomatoes or fresh plum tomatoes pureed in food processor
Cook until sauce thickens around 1 1/2 hours on low.
Open a 1 lb box of whole wheat spaghetti or (other pasta of choice) . Using half of the box, break into bite size pieces, taking the long pasta and snipping the ends around 1/2 in size, place in a bowl while cutting up your pasta. Add the broken up pasta to a pot of salted boiling water. Boil till desired doneness.
Drain pasta and add to the sauce mixture.