Simple Egg, Ricotta and Pea Pasta

Simple Egg, Ricotta and Pea Pasta

Out of recipe ideas?
Here's what to make with a mix of pantry and freezer staples.

Using ingredients we now rely on from the pantry or freezer, Australian Eggs has shared three recipes to help make cooking for breakfast, lunch and dinner at home less repetitive and tastier. Whether that's canned beans or frozen veggies, below are some ideas for delicious meals you can whip up in the comfort of your own kitchen.

PREP: 15 minutes

2 eggs
½ a cup of smooth ricotta
½ a cup of grated parmesan cheese
1 cup of frozen peas
350g pappardelle pasta or pasta of your choice

Cook the pasta as per packet instructions in well salted water.
Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper.
About 2 minutes before draining the pasta, add the frozen peas and cook until the water comes back to the boil and the pasta is al dente.
Drain the pasta and place back into the saucepan immediately.
Working quickly, add the cheese and egg mix, stirring through with a wooden spoon.
Serve immediately with more black pepper, and more parmesan if you desire.