Pasta e Piselli

Serves: 3

Ingredients

2 tablespoons olive oil
2 onions, diced
150g sliced cooked ham, cut into 1cm wide stips
200g frozen peas
1 teaspoon dried chilli flakes
500ml vegetable stock
250g conchiglie pasta shells
2 eggs
75g freshly grated Parmesan
salt

Method

1. Heat oil in a large saucepan over a medium heat and fry the onions for about 5 minutes until golden. Add the ham and continue to fry for a further 2 minutes, stirring occasionally.

2. Add the peas and chilli and continue to cook for 3 minutes, stirring occasionally.

3. Pour in the stock, lower the heat and leave to simmer for 15 minutes with the lid half on.

4. Remove the lid and add the pasta. Stir well and continue to cook over a low heat, uncovered, until the pasta starts to soften. Top up with more stock if too much is dissolved. Stir every 2 minutes to stop it sticking.

5. Once the pasta is cooked, crack in the eggs and continue to cook for a further minute stirring constantly.

6. Finally, add the Parmesan, taste and add a little salt if necessary. Stir well together and serve immediately with a fresh baguette.

(by Gino D'Acampo)