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Simple Egg, Ricotta & Pea Pasta

Simple Egg, Ricotta & Pea Pasta



  • 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


  1. Cook the pasta as per packet instructions in well salted water.
  2. Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper.
  3. 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. 
  4. Drain the pasta and place back into the saucepan immediately.
  5. Working quickly, add the cheese and egg mix, stirring through with a wooden spoon.
  6. 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.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people