Pasta with Peas


375 g pack of fresh eggs


40 g butter

6 shallots or green onions finely chopped

1 ½ cups thickened cream

½ cup vegetable stock

500 g frozen peas

salt and pepper to taste

¾ cup parmesan cheese

1/3 cup mint leaves


Add pasta to boiling water. Cook for 3 to 4 minutes. Melt butter. Add onion and cook for 2 minutes. Add cream and stock, simmer for 2 minutes. Stir in peas, salt and pepper and mint. Drain pasta and fold through. Sauté with parmesan cheese. Serve in large bowls with crusty bread.

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