Ingredients
- 400 gr. dried linguine
- 4 large free-range eggs
- 2 tablespoons soft ricotta cheese
- 1 lemon
- 100 gr. fresh or frozen peas
- 100 gr. baby spinach
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′ 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.