Great British Bake Off: pastry week 
Veg recipes from Jamie’s new book 
Seasonal vegetables and produce: month by month 
Jamie’s favourite vegetable curry recipes 
Easy & flavour-packed family vegetarian recipes 
ULTIMATE CAULIFLOWER CHEESE 
How to make Bolognese 
Avocado on toast – 4 ways: Jamie Oliver 
How to make Gnocchi: Gennaro Contaldo 
Meat Free Meals: Jamie Oliver 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
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.
