Pasta with parmesan butter and peas

Name: Pasta with parmesan butter and peas
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Spaghetti; 7-10 Tbsp salt and coarse pepper; 100 g Parmesan (piece); 1 Garlic clove; 4 Eggs; 3-4 Tbsp Butter; 200 g frozen peas; 7-10 Tbsp Basil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Spaghetti
7-10 Tbsp salt and coarse pepper
100 g Parmesan (piece)
1 Garlic clove
4 Eggs
3-4 Tbsp Butter
200 g frozen peas
7-10 Tbsp Basil

Directions

1
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Grate the parmesan. Peel garlic and chop finely. Boil the eggs in boiling water for about 5 minutes until soft.
2
Melt the butter in a large pan. Sauté the garlic in it. Add 5-6 tablespoons of pasta water. Drain the noodles. Add frozen peas and 3/4 parmesan to the pan. Season with salt and pepper.
3
Mix everything well and stir-fry for 2-3 minutes.
4
In the meantime, quench and peel the eggs. Arrange the noodles on four plates. Sprinkle with the rest of the parmesan and place the eggs on top. Tear a little bit so that the yolk comes out. Garnish with basil.