• 1 ½ tablespoons extra-virgin olive oil
• ½ cup panko breadcrumbs, preferably whole-wheat
• 1 small clove garlic, minced
• 8 tablespoons grated Parmesan cheese, divided
• 3 tablespoons finely chopped fresh parsley
• 3 large egg yolks
• 1 large egg
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 1 (9 ounce) package fresh tagliatelle or linguine
• 8 cups baby spinach
• 1 cup peas (fresh or frozen)

    Method of Preparation

• Put 10 cups of water in a large pot and bring to a boil over high heat.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
• Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
• Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.
• Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.

    No: of servings - 4

    Nutritional information per serving

• Energy- 402cals
• Carbohydrates - 54gm
• Fat - 15gm
• Protein- 20gm