Pesto Pasta with Scrambled Eggs and Ricotta
Don’t freakout but… we’re putting scrambled eggs on our pasta…
…and it might be my new favorite thing, ever. This recipe is stupid easy. You can have it ready in less than 15 minutes, and it requires less than 5 ingredients.
This recipe was inspired by a Martha Stewart pasta recipe that is also topped with eggs and ricotta, but I decided to switch the original asparagus for peas, and added in some pesto. The original recipe is totally delicious as well, but what doesn’t benefit from a little pesto?
I use prepackaged pesto from the refrigerated section of my grocery store in this, mostly because it makes things super dee duper quick and simple, but you could totally make your own fresh, and it would probably be even more delicious!
They key here is to not overcook the eggs. You want them to be nice and creamy so that you can stir them into the pasta and ricotta and everything will mix together and form the most amazing sauce kind of thing. It is seriously so good.
Guess what I found while making this? An egg with a double yolk! That’s got to be some sort of good luck, right?
Ingredients
- 6 oz. spaghetti
- 2 cups frozen peas
- 1/2 cup prepared pesto sauce
- 3 large eggs
- 1/2 tbsp butter
- 3 tbsp part-skim ricotta cheese
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the pasta and cook according to package directions. When there is 1 minute left on the pasta, add in the frozen peas. Drain the pasta and peas and return them to the pot.
- While the pasta is cooking, melt the butter in a small saucepan over medium heat. Add in the eggs and break up the yolks with a silicone spatula. Stir the eggs until they are just set.
- Stir the pesto into the pasta. Portion out the pasta and top with the eggs and ricotta. Serve immediately.
Notes
recipe adapted from here
