Cook the noodles in a large saucepan in plenty of salted water according to the instructions on the package and drain them in a colander. Rinse them with cold water and drain them. While the pasta is cooking, preheat the oven to 220 ° C top / bottom heat, 180 ° C convection, gas mark 4.
Wash the chives, pat them dry, and cut them into rolls. Drain the mozzarella and cut it into 1 cm cubes, and the salami into narrow strips about 2 cm long.
Heat the cream in a saucepan and dissolve the vegetable stock in it. Put the drained pasta together with the tomatoes and their juice, the frozen peas, 2/3 mozzarella and 2/3 chives, the salami and the cream in the pasta pot, mix everything together and season with salt and pepper. Put everything in a baking dish and spread the rest of the mozzarella on top. Place the pan on the middle rack in the oven and bake for 25 to 35 minutes, until the surface is golden brown. Garnish with the remaining chives before serving.
Do you prefer something spicy? Then replace the mozzarella with grated Gouda or Emmental cheese.
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