Pasta Primavera Time: 30 minutes
1 1/4 cup bite size pasta, penne, rigatoni enough for two
3 - 4 oz (250gr) asparagus
1/2 red pepper
1 cup cherry or grape tomatoes
2 oz mushrooms
3 oz mangetout, snow peas
2 tbs olive oil
1 egg
1/2 cup Parmesan plus
1/4 cup for sprinkling
2 tbs snipped fresh chives
2 tbs snipped fresh parsley
Cook pasta according to package directions. Snip herbs. Trim snow peas and mushrooms. Slice mushrooms thickly. Cut 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 heat. Add red pepper and sauté 2 minutes. Add mushrooms, asparagus and snow peas and saute 5 minutes or until vegetables are lightly browned. Grate Parmesan. In medium bowl whisk egg well. Add Parmesan and whisk. When pasta is done, drain, reserving 1/2 or all of the cooking water. (We only want 1 tbs, but we want it boiling hot.) Immediately put pasta into skillet with vegetables and toss well. Slowly pour 1 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, remaining Parmesan on the side.
Cooking for Two? Or more?
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