Jamie Magazine
30 mins
Super easy
serves 4 adults or 6 children
Recipe From
Ingredients
400g dried linguine
4 large free-range eggs
2 tablespoons soft ricotta cheese
1 lemon
100g fresh or frozen peas
100g baby spinach
Method
You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!
- Cook the linguine according to the packet instructions.
- Meanwhile, carefully crack the eggs into a small bowl and beat them with
- a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
- When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
- Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
- Share between bowls and serve with a green salad.
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