Yield: 2 servings
|¼ cup||Olive oil|
|½ cup||Baby peas, defrosted|
|\N \N||OR drained canned peas|
|½ cup||Grated Parmesan cheese|
|½ pounds||Linguine (broken)|
|\N dash||Salt to taste|
|\N 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