Make this simple weeknight supper in about 15 minutes. To vary the flavor, add some shredded carrots along with the peas.
2 eggs, beaten
½ cup grated Parmigiano-Reggiano cheese
1 cup frozen peas
12 ounces whole wheat linguini
1 tablespoon extra virgin olive oil
1 large onion, thinly sliced
Salt and pepper to taste
1. Bring a large pot of water to a boil, and break linguini in half and cook according to package directions.
2. While the pasta is cooking, combine the eggs and cheese in a small bowl, beat, and set aside. Put peas in a strainer, rinse under hot water, and set aside.
3. Heat the olive oil in a large skillet. Add the onion and sauté for serveral minutes, until it softens. Add the peas to the skillet and cook for about one minute longer.
4. Drain the pasta and add to the skillet. Toss gently to mix. Create a well in the center, add the eggs and cheese, and cook until the are starting to firm up. Toss with the pasta and cook for another 2 minutes. Season with salt and pepper and serve hot.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. This recipe is from our book, The Oldways 4-Week Mediterranean Diet Menu Plan.
karyn says: Simple & so delicious! We ate every bit of it and loved every last bite. This will be a regular at our home.
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