6 of the best chilli recipes 
Jamie Oliver partners with Tesco 
Step-by-step perfect puff pastry 
7 gluten- and dairy-free recipes for chocolate 
How to make sorbet, 5 ways 
Jamie Cooks Italy – Pizza, Acquapazza, Pasta and Roasted Lamb 
Jamie, Cocktails & Smoked Octopus 
Midnight Margherita Pizza in Naples 
How to make Chocolate Brownies 
Jamie Oliver and The Nonnas 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Veggie carbonara
With fresh peas, spinach & lemon
Veggie carbonara
Serves 4 adults or 6 children
Cooks In30 minutes
DifficultySuper easy
Kid friendly
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.
Comments