Pasta Pronto with pepper butter and egg

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, coarse pepper
  • 1 Onion
  • 1 collar Chives
  • 6 Eggs (Gr. M)
  • 1 package (500 g) fresh ribbon noodles (cooling shelf)
  • 1 package (300 g) frozen peas
  • 5 TABLESPOONS Butter
  • 100 g diced ham

Directions

  1. 1

    For the noodles and peas, bring 4-5 l salted water (approx. 1 teaspoon salt per litre) to the boil in a large pot. For the eggs also bring water to a boil. Peel and finely dice the onion.

  2. 2

    Wash the chives, shake dry, cut into fine rolls. Cook the eggs in boiling water for 6-8 minutes until soft.

  3. 3

    Cook the noodles and peas together in boiling salted water according to the instructions on the packet. Pour into a sieve and drain. Heat butter in the pot. Fry diced ham and onion in it while turning, season well with pepper.

  4. 4

    Add the noodle-peas mixture, mix well and heat briefly. Season to taste with salt.

  5. 5

    Drain the eggs, rinse with cold water, peel and halve. Arrange noodles with the egg halves and chives.

Nutrition Facts

KCAL
630 kcal
CARBS
55 g
FATS
29 g
PROTEINS
32 g