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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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