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And if you want some good ol’ protein, just top your pasta with salmon or chicken breast, or whatever suits you.

Total time

20 minutes






  • 12 oz box whole grain spaghetti ( {can be gluten free spaghetti} )
  • ¼ cup extra virgin olive oil (Plus 1 Tbsp)
  • 4 cloves garlic (minced)
  • 1 large Egg Yolk (beaten)
  • 1 cup cooked baby peas
  • ½ cup Fresh chopped parsley (minced)
  • ½ cup freshly shaved Parmesan cheese (divided)
  • coarse salt and freshly ground black pepper (to taste)
  • mint sprigs


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Drain pasta, reserving 1 ¼ cups pasta water for later use.

    Coat pasta with 1 Tbsp. olive oil and set aside. Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until starting to brown, about 30-60 seconds. Add pasta water and simmer until reduced by half.

    Reduce heat to medium-low, add pasta back into the stockpot, along with the beaten egg yolk. Stir pasta until egg yolk starts to thicken.

    Stir in peas, half the parsley and half the Parmesan cheese. Season with salt and pepper to taste.

    Remove from heat and place in bowls. Garnish with remaining parsley, Parmesan cheese and mint sprigs.

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