1. Preheat oven to 180⁰C.
  2. In a pot of boiling salted water, add the pasta and cook for 5 minutes ensuring the pasta is still firm.
  3. Drain the half-cooked pasta and set aside to cool in a large bowl.
  4. In a fry pan, sauté the ham and spring onions until they gain colour. Add the peas and cook for a few minutes until the peas have cooked through.
  5. Whisk eggs and milk together until combined.
  6. Add the pea mixture to the cooled pasta and combine. Stir through the egg mixture, grated Parmigiano cheese and salt and pepper.
  7. Pour into a lined 20cm cake tin and bake for 15 minutes, or until the cake is golden and holds its shape.
  8. Allow to cool in the tin, then flip onto a plate and enjoy!