I saw this recipe on 101 Cookbooks and immediately decided to make it last night. I changed a few things and it turned out so yummy/easy!
Spring Pasta Recipe
I used angel hair but thin, egg noodles, spaghetti, or fettuccine would all work as well.
8 ounces / 225 g cooked, leftover pasta
fine grain sea salt
1 tablespoon olive oil
2 tablespoons unsalted butter
3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens, or green beans, or spinach – anything quick cooking and fresh
Optional: 1 tablespoon cream, Parmesan cheese, Breadcrumbs
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 (optional – stir in cream, pasta water). 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 (optional – top with breadcrumbs and parmesan cheese).