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Elbow pasta

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Ingredients for 4 persons:


250 g elbow pasta or other pasta (not Macaroni or Spaghetti)

1 small can peas

400 g tomatoes

200 g ham

2 eggs

1 dl cream

1-2 dl milk

100 g Italian Parmesan, grated

Salt, pepper, nutmeg, chives






Cook the elbow pasta in salted water al dente

Pour off the peas.

Scald the tomatoes with hot water, peel and cut into pieces.

Cut ham into small cubes (or buy already diced).

Ad the elbow pasta, peas, tomatoes and ham into a fireproof form (Pyrex).

Manufacture a cast from the struck eggs, the cream, the milk, cut chives, spices and the grated Parmesan.

Pour the cast over the elbow pasta and mix well.

Add grated cheese on top.

Bake for about 30 minutes in the Turbo Broiler on 210

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