Broken pasta with onions and peas
2 servings
Ingredients
| Quantity | 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 | |
Directions
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