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🍽️ Spring Pasta with Pea Carbonara

531 kcal · 30 min · 4 servings

Ingredients

• peas, frozen 200 g
• eggs 1 pc
• yogurt, plain 100 g
• cooked ham 100 g
• salt pinch
• colorful pasta with Easter motifs 140 g
• butter 1 tbsp
• parmesan 25 g
• chives, fresh 10 g

Instructions

1. 1. Put the peas in a colander.
2. 2. Pour boiling water over them to thaw.
3. 3. Take two-thirds of the peas.
4. 4. Mash these peas with a fork.
5. 5. Whisk the egg in a bowl.
6. 6. Stir the yogurt into the egg.
7. 7. Dice the cooked ham.
8. 8. Bring about 5 liters of salted water to a boil in a pot.
9. 9. Add the pasta to the boiling water.
10. 10. Cook the pasta al dente (firm to the bite).
11. 11. Melt the butter in a pan over medium heat.
12. 12. Sauté the cooked ham in it for about 3 minutes.
13. 13. Add the yogurt-egg mixture to the pan.
14. 14. Add the remaining whole peas.
15. 15. Stir everything well.
16. 16. Drain the pasta.
17. 17. Reserve a small amount of the cooking water.
18. 18. Add the pasta to the pan with the sauce.
19. 19. Mix the pasta with the sauce.
20. 20. Add the Parmesan.
21. 21. Toss the pan until the cheese melts.
22. 22. If the pasta looks too dry, add some of the reserved cooking water.
23. 23. Wash the chives.
24. 24. Dry the chives.
25. 25. Cut the chives into small rings.
26. 26. Serve the pasta on plates.
27. 27. Garnish the pasta with the chive rings.
28. 28. Enjoy your meal!

Nutrition per serving

• kcal: 531
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 68 g