Monday’s menu : Veggie carbonara. #JamieOliver.

Love a recipe that is totally easy.
Love a recipe that is vegetarian.
Love a recipe that has a little soupcon of fat. #nottoomuch
Love this Veggie carbonara adulterated from jamieoliver.com

You need for 4 fashionista or 35 models:

400g linguine
4 eggs
2 tbsp soft ricotta cheese
Zest of 1 lemon
100g fresh peas (or frozen, defrosted)
100g fresh baby spinach
Green salad, to serve

•    Slip into Celine grey chunky sweater and Prada trackies
•    Pull on Dior ugg boots
•    Open a wine and guzzle.
•    Ask Bradley Copper to zest the lemons and open the frozen peas.
•    Bring a large pan of lightly salted water to the boil.
•    Cook the linguine.
•    Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork.
•    Season with a little black pepper, then stir in the ricotta and most of the lemon zest.
•    When the pasta has 3 minutes left, add the peas to the water.
•    Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
•    Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat.
•    Add a little pasta water to loosen if needed.
•    Loosen your Prada trackies if needed.
•    Share between chic white bowls and accessorise with parmesan.
•    serve with a green salad and crunchy bread
•    Yum !