Step 1

Cook the linguine according to the packet instructions. Meanwhile, carefully crack the eggs into a small bowl and beat them with

Step 2

a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed. Share between bowls and serve with a green salad.