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Pasta Primavera

Cooking time:  30 minutes for menu Cooking schedule: see below for "menu" instructions

Pasta Primavera                                                          Time: 30 minutes

1 1/4 cup bite size pasta, penne, rigatoni   enough for two
6 oz (200gr) asparagus
1/2 red pepper
1 cup cherry or grape tomatoes
2 oz (30gr) mushrooms
3 oz (100gr) mangetout, snow peas
1 carrot
2 tbs olive oil
2 eggs
3/4 cup Parmesan  plus
2 tbs snipped fresh chives    substitute 1 tbs dried
2 tbs snipped fresh parsley  substitute 1 tbs dried

Cook pasta according to package directions. Snip herbs.  Trim snow peas (snip off both ends) and mushrooms.  Slice mushrooms thickly.  Cut carrot and red pepper into matchsticks.  Cut tomatoes in half.  Snap off asparagus ends.  Peel if using white.  Cut asparagus into 1 1/2" (4cm) lengths.  Bring a medium saucepan half full of water to a boil over medium high heat.  Add asparagus and boil for 4 minutes (6 for white).  Remove, drain, rinse thoroughly with cold water and drain again.   In a nonstick skillet heat oil over medium-high heat.  Add carrot, red pepper and sauté 2 minutes.  Add mushrooms, asparagus and snow peas and sauté 5 - 8 minutes or until vegetables are lightly browned.  Grate Parmesan.  In medium bowl whisk eggs well.  Add Parmesan and whisk.  When pasta is done, drain, reserving 1/2 or all of the cooking water.  (We only want 2 tbs, but we want it boiling hot.)  Immediately put pasta into skillet with vegetables and toss well.  Slowly pour 2 tbs of hot pasta water into egg mixture, whisking.  Pour egg mixture over pasta, tossing well.  (Use tongs).  Toss in skillet 1 minute, to heat through, then quickly put into a serving dish.  Add tomatoes, herbs, toss to combine and serve.

Note:  If you have a slice or two of bacon in the fridge that you want to use up chop it roughly and put it in with the red pepper.
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Cooking Schedule: 30 minutes Assemble all ingredients, pans and serving dishes Put water on high heat for pasta Heat water for asparagus Trim and cut asparagus Cut carrot and pepper Trim snow peas Trim and slice mushrooms Grate Parmesan Chop bacon if using Start to cook pasta Parboil asparagus, drain and rinse

When pasta is 10 minutes from done: Sauté carrot and red pepper (and bacon) Add mushrooms, asparagus, and mangetout, sauté Whisk eggs Add Parmesan to eggs, whisk Drain pasta, reserving some cooking liquid Add pasta to pan and toss Add 2 tbs water to egg and whisk Add egg/Parmesan to pasta and toss well Put pasta in bowl, add tomatoes and herbs Toss well to finish Serve all and enjoy!

 

 

 

 

Cooking for Two?  Or more? 
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