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Vegepedia
Veggie carbonara
With fresh peas, spinach & lemon
Veggie carbonara
Serves 4 adults or 6 children
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
Tap For Method
Ingredients
- 400 g dried linguine
- 4 large free-range eggs
- 2 tablespoons soft ricotta cheese
- 1 lemon
- 100 g fresh or frozen peas
- 100 g baby spinach
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Cook the linguine according to the packet instructions.
- Meanwhile, carefully crack the eggs into a small bowl and beat them with
a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest. - When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
- Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
- Share between bowls and serve with a green salad.
