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Mom's Pasta and Peas for Lent Recipe

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This recipe for Mom's Pasta and Peas for Lent is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked pasta shells, small penne or ditali
1-1½ cup frozen peas ( I'm guessing, use as many as you want or a frozen package)
2-3 eggs, beaten
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
grated Parmesan cheese
Directions:
Directions:
Fill a saucepan with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the shell pasta, and return to a boil.
Cook the pasta uncovered, stirring occasionally until the pasta has cooked but is still firm to the bite, about 8-10 minutes. Stir in the frozen peas, and cook for 1 more minute; drain well in a colander set in the sink. BUT RESERVE 1-2 CUPS OF PASTA WATER
Return the pasta and peas to the saucepan. Add back 1/2 cup of water set stovetop to low-med. Add more water if you want it soupier. You want the water and pasta to be hot. You will be scrambling the eggs in with the main ingredients.

Mix in the eggs, 2 tablespoons of Parmesan cheese, and black pepper; cook over low heat, stirring constantly, until the eggs are cooked through, 2 to 3 minutes. Serve sprinkled with 1 teaspoon of Parmesan cheese.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
This was a Friday Lenten favorite. I believe my mom made it less soupy, the egg and the cheese bound together with the peas and pasta. Great with freshly grated parmesan and cracked pepper.

 

 

 

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