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Author Notes: This is a wonderful weekday recipe. It is a main course that does not need a side. The peas and green onions bring out the taste of spring. Enjoy! —Table9
- 8 ounces Spaghetti Noodles
- 4 Large Eggs
- 2 Large Egg Whites
- 15 ounces Fresh Ricotta
- 1/4 cup Pecorino, Finely Grated
- 3/4 cup Whole Milk
- 1 cup Green Peas, Fresh or Frozen
- 1/8 teaspoon Ground Nutmeg
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Pepper
- 1 tablespoon Unsalted Butter
- 1 cup Green Onions, Finely Chopped
- 6 Thin Slices Prosciutto
- Preheat oven to 350 degrees.
- In a large salted pot, bring water to a boil and drop spaghetti noodles. Remove spaghetti right 2 minutes before the noodles reach al dente.
- In a medium bowl, whisk eggs, egg whites, fresh ricotta, milk, pecorino, nutmeg, salt and pepper to combine. Set aside.
- In an oven-proof 12 " skillet, melt butter over medium heat. Cook about 5 minutes until softened. Remove skillet from heat.
- To green onions, add spaghetti, peas, toss to combine. Pour egg mixture over the spaghetti. Arrange prosciutto over the top.
- Heat over medium-high heat until edges begin to brown, about 3-5 minutes. Place skillet in oven and bake for 15 minutes. Remove, slice and serve immediately.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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