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Spring Pasta

Friday - February 2, 2018 11:12 am , Category : RECIPES

Ingredient:

8 ounces / 225 g cooked, leftover pasta
2 eggs
fine grain sea salt
1 tbsp olive oil
1 tbsp unsalted butter
3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh
chopped avocado
chopped herbs

Method:
Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.

In a small bowl crack the eggs and beat them really well with a pinch of salt.
In a big skillet melt the oil and butter over medium high heat. If you're using a vegetable that might take longer to cook than others, add those to the pan - for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking - in this case pea greens, but chopped greens would go in at this point if you're using those. Stir, and cook just until tender - a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.

Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs. Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado.
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