The kids will love this tasty little shell pasta recipe packed with ham and healthy peas. Gino D’Acampo says that frozen peas are great in this family pasta recipe
- 2tbsp olive oil
- 2 onions, finely chopped
- 150g sliced cooked lean ham, cut into small pieces
- 200g frozen peas, defrosted
- 1tsp dried chilli flakes
- 600ml vegetable stock
- 250g little shell pasta
- 3 eggs
- 75g freshly grated Parmesan
Heat the oil in a large saucepan over a medium heat and fry the onions for about 5 mins until golden. Add the ham and continue to fry for a further 2 mins, stirring occasionally.
Add in the chilli and continue to cook for 3 mins, stirring occasionally.
Pour in the stock, lower the heat and leave to simmer for 15 mins with the lid half on.
Remove the lid and add the pasta. Stir well and continue to cook over a low heat, uncovered, for about 10 mins until the pasta starts to soften. Stir every 2 mins to stop it sticking. Add the peas 2 mins before the end of the cooking time.
Crack the eggs into a bowl and whisk with the Parmesan. Once the pasta is cooked, take the pan off the heat and stir well before adding the egg and Parmesan mixture. Stir constantly, off the heat, for 1 min. Finally,
add the Parmesan, taste and add a little salt if necessary, stir well together and serve immediately.
Top tip for making Gino D’Acampo’s pasta with peas, ham and eggs
'I always keep a big bag of frozen peas just in case I fancy them. I know that many chefs will disagree with me and say that you should only eat peas when they are in season but I don’t care, I strongly feel that if you cook them in the right way, they are just as good'