Pasta Piselli
INGREDIENTS
•
32 ounces chicken broth or stock (4 cups)
•
1 cup fresh or frozen peas
•
1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just fine. If you don't have fresh, dried works great also.)
•
1 large egg, beaten
•
1/2 cup grated pecorino romano cheese
•
Salt and pepper to taste
•
Pinch of lemon zest (optional)
ADVERTISEMENT