Springtime Pasta

Ooo! Look at all that green! There’s no way this can’t be delicious when my cutting board looks like that, right?

I seriously need to find a way to be adopted by Heidi Swanson. Everything I try from 101 Cookbooks is amazing and this pasta dish is no exception. I never would have thought to combine all these herbs and veggies with pasta, egg and avocado – but it’s magical. The egg and avocado give the pasta an awesome creamy-richness, and the veggies and herbs make it so fresh tasting. I could eat this all the time, but that wouldn’t make for a very interesting blog.

I simplified this a touch, but to be honest, it was pretty simple to begin with (here’s the original). You can really use any combination of veggies that you have/that sounds good. Broccoli, pea pods, spinach… go nuts. This is also a great use of leftover pasta. Just store leftover pasta separate from the sauce and you’re good to go.

One more picture, just for fun:

Ingredients (makes 2-3 servings):

  • 8 oz cooked whole wheat pasta (fresh-made or leftover is fine)
  • a little butter & olive oil
  • 1 bundle asparagus, ends trimmed, cut into 2-inch(ish) pieces*
  • 1 small bunch arugula*
  • 1 egg, beaten
  • some fresh herbs, chopped (I used parsley, dill, chives & basil – use whatever’s fresh and around)
  • salt & pepper
  • 1 avocado, cut into chunks

*Use whatever veggies you have around or look particularly good at the market

Directions:

  1. In a large skillet, heat a drizzle of olive oil & a pad of butter over medium-high heat. Add the asparagus (and/or any sturdier veggies like broccoli). Cook, tossing, until mostly cooked through. Add quicker-cooking veggies (arugula, spinach…) and cook for another minute or two.
  2. Add the cooked pasta to the pan and stir/toss until the pasta is heated through.
  3. Turn the heat down to medium, add the beat egg to the pan and stir quickly to avoid clumping. Add the herbs, season with salt & pepper, and cook another minute or two, until the egg is cooked through.
  4. Serve topped with avocado chunks. Enjoy!
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