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Fresh ingredients: carrots, optional; cheddar instead of parmesan
Stored ingredients: onions, peas, parmesan, vegemince, pasta (conchiglie, farfalle etc)
Using a saucepan, fry the onion and carrots in little pieces with the peas and vegemince in olive oil until golden.
Add the pasta to the pan and enough boiling water to just cover. Put the lid on and cook until pasta is ready.
It should be a bit wet, not al brodo (in soup); if there's too much liquid, pour some off. Add cheese (parmesan or cheddar) to the pan, stir and serve.
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