Ribbon noodles in pepper butter with chive egg

Name: Ribbon noodles in pepper butter with chive egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 Onion; 1 collar Chives; 6 Eggs (size M); 1 package (500 g) fresh ribbon noodles; 300 g frozen young peas; 50 g Butter; 100 g diced ham; 7-10 Tbsp freshly ground black pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 Onion
1 collar Chives
6 Eggs (size M)
1 package (500 g) fresh ribbon noodles
300 g frozen young peas
50 g Butter
100 g diced ham
7-10 Tbsp freshly ground black pepper

Directions

1
Bring plenty of salted water in a large pot for the noodles to boil. Peel and finely dice the onion. Wash the chives, shake dry and cut into fine rolls. Put the eggs in boiling water and cook for about 8 minutes
2
Add the pasta to the boiling salted water and cook according to the instructions on the packet. Add the peas. Melt butter in a pot, add diced ham and onion, fry while turning and season with pepper
3
Drain the eggs, quench briefly, remove the shell and turn in the chives. Halve the eggs. Pour pasta and peas into a sieve, drain. Put the noodle-pea mixture into the pot with the ham cubes, cover and heat up briefly. Season with salt. Arrange the pasta mixture on serving plates with eggs