Pasta and peas with egg and Parmigiano

Ingredients

For 1 serving

• Durum wheat pasta65 g
• Peas150 g
• Eggs1
• Parmigiano Reggiano15 g
• Onion40 g
• Vegetable broth350 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: April – June

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel and finely chop the onion.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the peas, stir and pour in the hot stock.
3. Bring to the boil and cook for 10 minutes over a medium heat, until the peas are tender; season with salt.
4. Add the pasta and cook it in the soup for the time on the packet, stirring often, until al dente and the soup is thick; add a splash of hot water if it dries out too much.
5. Meanwhile beat the egg with the grated Parmigiano Reggiano. Take the pan off the heat, wait 30 seconds and pour in the egg, stirring quickly, until the soup turns creamy without the egg scrambling; serve with freshly ground black pepper.