Pasta dishes are simply always delicious!
In a larger saucepan, heat a tablespoon of light butter (or the appropriate mass of oil or lard). Add the diced onions, stir. When the onions are translucent, add the corned beef, stir. Then add the peas. Season a little bit with salt and let everything simmer on low heat.
Stir in between.
Boil an even larger saucepan full of seawater (or salted fresh water), cook the pasta in it for about 8 minutes – it should still be al dente, as the Italians say – and pour it into a colander. Heat the remaining fat in a large frying pan and cook the breadcrumbs in it until golden brown.
Form pasta into a large bowl and stir through with the corned-beef-peas mixture. Season to taste (hot) and form the toasted crumbs on top.
If an oven is available, layer the noodles and pea-beef alternately in a large ovenproof dish and add the breadcrumbs and margarine flakes on top. Bake everything together for about 15 minutes.
Mix with the onions a little bit of paradeis pulp, add also black pepper in detail. It tastes best when the beef is roasted a little bit before the peas are added.