Pasta with Peas and EggsSubmitted by: ERICM175
IntroductionPasta and peas are tossed with a creamy egg and parmesan sauce. Serve with a nice big salad on the side. Pasta and peas are tossed with a creamy egg and parmesan sauce. Serve with a nice big salad on the side.
1/4 cup olive oil
1 large onion, thinly sliced
1 (10-ounce) package frozen tiny peas, partially thawed
Salt and freshly ground black pepper
2 large eggs
1/2 cup freshly grated Parmigiano-Reggiano
1/2 pound spaghetti or linguine, broken into 2-inch lengths
In a medium bowl, beat the eggs with the cheese and salt and pepper to taste.
Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water.
Stir the pasta into the skillet with the peas. Add the egg mixture and cook over low heat, stirring constantly, about 2 minutes, until the eggs are lightly set. Add a little of the cooking water if the pasta seems dry. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ERICM175.