½ a cup of smooth ricotta
½ a cup of grated parmesan cheese
1 cup of frozen peas
350g of pasta of your choice (we used pappardelle)
Cook the pasta as per packet instructions in well salted water
Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper.
About 2 minutes before draining the pasta, add the frozen peas and cook until the water comes back to the boil and the pasta is al dente.
Drain the pasta and place back into the saucepan immediately.
Working quickly, add the cheese and egg mix, stirring through with a wooden spoon.
Serve immediately with more black pepper, and more parmesan if you desire.