Recipes and Cooking

Simple egg, ricotta & pea pasta

SIMPLE EGG RICOTTA amp 2 Preparation time 15 mins Serves 4 people


  • 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.