Pea Spaetzle with Mint, Chives, and Tomatoes

Ingredients

• 2 cups flour 
• 2.5 teaspoons kosher salt 
• 4 large eggs 
• 6 tablespoons chives fresh divided chopped
• 1 cup grape tomatoes halved
• 0.3 teaspoon nutmeg generous ()
• 1 cup chicken broth divided
• 6 tablespoons butter divided
• 2 tablespoons mint leaves fresh sliced chopped
• 3.5 cups peas frozen (do not use petite peas)

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve
• blender
• spatula
• colander
• grater

Directions

1. Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth.
2. Pour into large bowl. Stir in flour.
3. Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
4. Melt 4 tablespoons margarine inlarge skillet over medium-high heat.
5. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes.
6. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.