Serves: 4 Adults Or 6 Children
Cooks In: 30 Minutes
Difficulty: Super Easy
- 400 g dried linguine
- 4 large free-range eggs
- soft ricotta cheese
- 1 lemon
- 100 g fresh or frozen peas
- 100 g baby spinach
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.