Simple Egg, Ricotta & Pea Pasta
Simple Egg, Ricotta & Pea Pasta
- Preparation time 15 mins
- Serves 4 people
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Ingredients
- 2 eggs
- ½ a cup of smooth ricotta
- ½ a cup of grated parmesan cheese
- 1 cup of frozen peas
- 350g pappardelle pasta or pasta of your choice
Method
- Cook the pasta as per packet instructions in well salted water.
- Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper.
- About 2 minutes before draining the pasta, add the frozen peas and cook until the water comes back to the boil and the pasta is al dente.
- Drain the pasta and place back into the saucepan immediately.
- Working quickly, add the cheese and egg mix, stirring through with a wooden spoon.
- Serve immediately with more black pepper, and more parmesan if you desire.
Nutritional Information
- Serving size 294g
- Energy 1650kJ 394kcal
- Protein 20.6g
- Total fat 9.4g
- Saturated fat 4.7g
- Carbs (total) 53.1g
- Carbs (sugar) 1.2g
- Sodium 322mg
- Fibre 5.9g
All nutrition values are per serve.
