Broken pasta with onions and peas

Yield: 2 servings

Measure Ingredient
¼ cup Olive oil
1 large Onion
2 larges Eggs
½ cup Baby peas, defrosted
OR drained canned peas
½ cup Grated Parmesan cheese
½ pounds Linguine (broken)
dash Salt to taste
dash Pepper to taste

Here is a recipe that I have been making a lot. I found the recipe in a local newspaper. It has taken some experimenting, because the original recipe calls for WAY TOO MANY peas, it was overwhelming. So here is my version. Give it a try sometime.

Slice the onion thinly in strips and saute it in a large skillet with the olive oil until the onions are slightly brown (about 10 minutes).

Add peas and a little salt and pepper and cook over medium heat for about two minutes. Remove from the heat.

While you are cooking the onions break the pasta into smaller pieces.

Bring a large pot of water to a boil and cook the linguine until done. Drain (reserve some of the cooking water just in case the end product is a little dry - I personally have never had to use the extra water, but it sounds like a good idea).

Add the drained hot pasta to the skillet with the onions and mix well.

Combine the two eggs and the cheese in a small bowl, pour the egg mixture over the pasta.

Return the pan back to the stove. Heat on low just until the egg sets.

Add additional salt/pepper to taste if you want - thats it.

Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97 National Cooking Echo Ä

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