Broken Pasta With Onions And Peas Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
1 large: Onion,
2 large: Eggs,
1/2 cup: Baby peas, defrosted
OR drained canned peas,
1/2 cup: Grated Parmesan cheese,
1/2 lbs: Linguine, broken
ds Salt to taste,
ds Pepper to taste,
Directions:
Here is a recipe that I have been making a lot. I found the recipe
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.
Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.
While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).
Add the drained hot pasta to the skillet with the onions and mix well.
Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.
Return the pan back to the stove. Heat on low just until the egg
sets.
Add additional salt/pepper to taste if you want - thats it.
Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo
Source from luhu.jp
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.
Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.
While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).
Add the drained hot pasta to the skillet with the onions and mix well.
Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.
Return the pan back to the stove. Heat on low just until the egg
sets.
Add additional salt/pepper to taste if you want - thats it.
Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo
Source from luhu.jp
Tags
Easy