I often dream of having a house in the countryside where I can live off the land and grow my own produce, have a few chickens so that I can enjoy fresh eggs every day, and maybe even a cow for fresh milk and butter. Wouldn’t that be the life?
I had a taste of it when I went upstate to stay at my friends’ farmhouse for Thanksgiving. Not another human being for miles nor the sound of cars and it was pure joy. What a heartwarming experience it was to be holed up with good company, a roaring wood burning fire, the sweetest dog to cuddle with, and loads of food and drinks to make you sufficiently happy every single second…while it snowed a blanket of white outside.
And when we ventured out, we visited neighbouring farms like the Westwind Orchard where I bought the most beautiful, multi-colored pastel eggs. They were so pretty that I knew they had to be saved for special dishes like this pasta where the freshest farm egg makes all the difference. We enjoyed it with this simple steak and it was divine.
Egg, Ricotta, and Peas Pasta
What you need:
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 bow ties)
What to do:
- Bring a large pot of water to a boil and add lots of salt. Cook the pasta as per packet instructions.
- Meanwhile, mash the ricotta, parmesan, and eggs in a serving bowl with a generous amount of ground black pepper.
- About 2 minutes before draining the pasta, add the frozen peas and cook until the pasta is al dente.
- When the pasta is done, save a few ladles of the pasta water then drain. Place the pasta into the serving bowl with the egg mixture. Working quickly, stir through with a wooden spoon and add some pasta water here and there to loosen the sauce so that it can meld everything together.
- Serve immediately with more black pepper, and more parmesan if you wish.