Mom's Peas and Noodles

Ingredients

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Peas

  Edible-podded, raw

  ⅓ cup, whole or 21g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  1 tsp or 2g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

Directions

1. Beat eggs.
2. 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 through, but is still firm to the bite, about 10 minutes. Stir in the frozen peas, and cook for 1 more minute; drain well in a colander set in the sink. Return the pasta and peas to the saucepan.
3. 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.

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