Spaghetti with peas and egg

Ingredients for 2 servings:

• 250 g spaghetti or linguine
• 100 g peas, frozen
• 2 eggs
• Salt and pepper, from the mill
• 1 ½ tbsp butter
• 50 g grated cheese (Gouda or Edam)
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Cook the pasta according to the package instructions. Add the frozen peas for the last 2 minutes and cook. Boil the eggs in a second pot for about 5-6 minutes until soft-boiled. Drain the pasta and peas and let them drain well. Add the butter to the pasta pot and add the pasta and pea mixture back in. Sprinkle with about 3/4 of the grated cheese. Mix everything together and season with salt and pepper. Drain the eggs, rinse them in cold water, and peel them. Serve the pasta with the eggs and sprinkled with the remaining cheese and chopped parsley.