1 lb. frozen peas
1 lb. broccoli florets
12 oz bag, Valente Garlic Parsley Linguine
1 cup grated Pecorino Romano cheese
3 eggs
Flat leaf parsley, optional
 
Lightly steam the frozen peas and broccoli florets in a large pot. Cook pasta in plenty of salted, rapidly boiling water until al dente, about 3-5 minutes. Drain pasta, reserving a cup of the cooking water. Add the pasta to the vegetables. Cover with a lid to keep it hot. Gently whisk Pecorino Romano cheese together with the eggs. Add ½ cup reserved pasta cooking water. Working quickly so the pasta is still hot, pour the cheese and egg mixture over the hot pasta. Toss everything to coat and to allow the sauce to thicken. The eggs cook in the hot pasta. If you need any extra liquid, use the remaining hot pasta water. Season to taste. Add some chopped parsley or your choice of herbs. Serve immediately.