Stracciatella broth with pastina and peas

Ingredients

For 1 serving

• Durum wheat pasta45 g
• Eggs2
• Peas100 g
• Parmigiano Reggiano15 g
• Vegetable broth450 ml
• Nutmegto taste
• Parsleyto taste
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: April – June

Method

1. Bring the vegetable stock to the boil in a pan. Meanwhile chop the parsley and in a bowl beat the eggs with the grated Parmigiano Reggiano, a grating of nutmeg and a pinch of salt.
2. When the stock boils add the peas and cook for 5 minutes over a medium heat, until tender.
3. Add the pastina and cook for the time on the packet, stirring now and then, until al dente.
4. Lower the heat to medium and pour in the eggs in a thin stream, whisking for a minute, until they set into small flakes. Serve straight away with the parsley.