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.
- 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
- whatever veggies you have around or look particularly good at the market
- 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.
- Add the cooked pasta to the pan and stir/toss until the pasta is heated through.
- 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.
- Serve topped with avocado chunks. Enjoy!