INGREDIENTS
1/2 cup
Flat-leaf parsley, fresh
2
Onions, medium
1 1/2 cups
Peas, frozen
1
Red chile
1 lb
Spinach, fresh
3
Eggs, organic free-range
1/2 cup
Vegetable stock
1 1/2 lb
Pasta shapes, dried
1
Salt and freshly ground black pepper
2 tsp
Olive oil
1 1/4 cups
Cheese, low-fat soft
10 1/2 cups
Cheese, hard