Pasta Pronto with pepper butter and egg

Name: Pasta Pronto with pepper butter and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

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
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
Wash the chives, shake dry, cut into fine rolls. Cook the eggs in boiling water for 6-8 minutes until soft.
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
Add the noodle-peas mixture, mix well and heat briefly. Season to taste with salt.
5
Drain the eggs, rinse with cold water, peel and halve. Arrange noodles with the egg halves and chives.