Fill a saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Stir in the frozen peas, and cook for 1 more minute; drain well in a colander set in the sink. Return the pasta and peas to the saucepan.
Mix in the eggs, 2 tablespoons of Parmesan cheese, and black pepper; cook over low heat, stirring constantly, until the eggs are cooked through, 2 to 3 minutes. Serve sprinkled with 1 teaspoon of Parmesan cheese.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 118 (56%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 432.3mg||133 %|
|Sodium 303mg||10 %|
|Potassium 246.6mg||6 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 3.4g|
|Protein 18g||26 %|
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Calories per serving: 210
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