Spring ratatouille with noodles

Name: Spring ratatouille with noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g frozen peas; 150 g Spring onions; 200 g Sweet peas; 250 g cherry tomatoes; 300 g ribbon noodles; 7-10 Tbsp Salt; 4 Turkey escalope (approx. 180 g each); 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 30 g Butter or margarine; 30 g Parmesan cheese; 7-10 Tbsp Chives

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g frozen peas
150 g Spring onions
200 g Sweet peas
250 g cherry tomatoes
300 g ribbon noodles
7-10 Tbsp Salt
4 Turkey escalope (approx. 180 g each)
7-10 Tbsp white pepper
1 TABLESPOON Oil
30 g Butter or margarine
30 g Parmesan cheese
7-10 Tbsp Chives

Directions

1
Defrost the peas. Clean and wash spring onions and mangetouts. Cut the spring onions into 2 cm thick, diagonal slices. Wash and halve the tomatoes. Cook the pasta in plenty of boiling salted water for about 12 minutes.
2
Drain, quench and let drain. Cut the schnitzel in half and season with salt and pepper. Heat the oil in a pan and fry the meat on each side for about 3 minutes. Heat fat in a wide pot and fry spring onions in it. Add sugar snap peas and 50 ml water and cook over medium heat for about 4 minutes. Add peas and tomatoes and continue cooking for another 3 minutes. Season with salt and pepper. Add the pasta and heat up. Arrange noodles, vegetables and meat on plates.
3
Add peas and tomatoes and continue cooking for another 3 minutes. Season with salt and pepper. Add the pasta and heat up. Arrange noodles, vegetables and meat on plates. Slice parmesan cheese over the vegetables. Garnish with chives as desired