Put 3 tablespoons extra-virgin olive oil in a saucepan and turn heat to medium. Add the celery, carrots, and onion, and sauté until the onion is soft and translucent. Stir frequently.
Stir in the peas and sauté for a minute or two to amalgamate.
Add the broth and bring it to a boil.
Add the pasta and cook following the manufacturer’s instructions, checking from time to time, until is “al dente” firm but not overcooked. Serve with some parmigiano cheese (optional)