Egg and cheese pasta
( SERVES 2 )

Egg and cheese pasta

NZ Woman's Weekly 13/4/2008

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Ingredients

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250 g Pasta shapes
2 cups Frozen peas
4 Eggs
1 cup Cottage cheese
1 tsp Mustard powder
¼ cup Parsley, chopped
1 Salt
1 Black pepper - ground
1 Parmesan cheese, fresh shaved

Directions

  1. 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.
  2. At the same time, whisk eggs with cottage cheese, dry mustard powder, parsley and season with salt and pepper.
  3. 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.
  4. Serve in bowls topped with shaved parmesan cheese.

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