This scramble of mild flavors, soft textures and small bites is toddler friendly. Grown-ups have been known to enjoy it, too.
2. Stir in the eggs and turn the heat down to medium low. Cook the eggs slowly, scrambling with a spatula, until they are only a little runny, adding the peas after a minute or two.
3. Blend in the pasta gently, stirring so the eggs firm up to a soft, but not runny, consistency. Turn into bowls and scatter the mozzarella cubes on top. Serve warm.
Copyright 2009 by Lynne Rossetto Kasper. All Rights Reserved. From the March 14, 2009 episode
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.