Egg and cheese pasta
- Cook pasta in plenty of boiling, salted water for 10 minutes or according to package directions. Add peas for final 2 minutes of cooking time, then drain well.
- At the same time, whisk eggs with cottage cheese, dry mustard powder, parsley and season with salt and pepper.
- Return drained pasta and peas to the saucepan. Add the egg mixture and stir constantly over medium-low heat for about 4 minutes or until the mixture thickens slightly.
- Serve in bowls topped with shaved parmesan cheese.