Bring a large pot of water to a boil. Add a generous amount of kosher salt. Add 1 cup elbow macaroni and cook according to package instructions until al dente, about 7 - 9 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add ¼ cup of vegetable broth, 1 teaspoon of garlic powder, and ½ teaspoon of ground black pepper. Stir to combine, and let the mixture simmer for about 2 minutes.

Add 1 cup of frozen peas to the skillet and cook until they are heated through and tender, about 3 - 4 minutes.

Add the cooked pasta, peas, and sauce to the skillet. Pour in the reserved pasta water a little at a time, stirring continuously until the sauce thickens slightly and coats the pasta well. You might not need all of the reserved pasta water.

Drizzle a bit of olive oil over each serving. Garnish with grated Parmesan cheese and a sprinkle of crushed red pepper if desired.

Serve immediately, and ENJOY your delicious Pasta with Peas!