Egg and cheese pasta
( SERVES 2 )
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|250 g||Pasta shapes|
|2 cups||Frozen peas|
|1 cup||Cottage cheese|
|1 tsp||Mustard powder|
|¼ cup||Parsley, chopped|
|1||Black pepper - ground|
|1||Parmesan cheese, fresh shaved|
- Cook pasta in plenty of boiling, salted water for 10 minutes or according to package directions. Add peas for final 2 minutes of cooking time, then drain well.
- At the same time, whisk eggs with cottage cheese, dry mustard powder, parsley and season with salt and pepper.
- Return drained pasta and peas to the saucepan. Add the egg mixture and stir constantly over medium-low heat for about 4 minutes or until the mixture thickens slightly.
- Serve in bowls topped with shaved parmesan cheese.