Description
Spring peas and egg yolk make this pasta shine!
Ingredients
- 12 ounces, weight Whole Grain Spaghetti
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 4 cloves Garlic, Minced
- 1 whole Egg Yolk, Beaten
- 1 cup Cooked Baby Peas
- ½ cups Fresh Parsley, Chopped And Divided
- ½ cups Freshly Shaved Parmesan Cheese, Divided
- 1 dash Coarse Salt And Ground Black Pepper
- Mint Sprigs, For Garnish
Preparation
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
2. Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 tablespoon olive oil and set aside.
3. Place remaining ¼ cup olive oil in large pot on medium-high heat. Add garlic and cook until starting to brown, about 30–60 seconds. Add pasta water and simmer until reduced by half. Reduce heat to medium-low, add pasta back into stock pot, along with beaten egg yolk. Stir pasta until egg yolk starts to thicken.
4. Stir in peas, half the parsley and half the Parmesan cheese.
5. Season with salt and pepper to taste. Remove from heat and place in bowls.
6. Garnish with remaining parsley, Parmesan cheese and mint sprigs.
