Recipes

Ingredients

• 225 g cooked, long pasta (like spaghetti, fettucine)
• 2 eggs
• fine grain sea salt
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cups of sliced, blanched asparagus, and/or pea shoots, or sliced broccoli trees, or other shredded greens
• 1 avocado, chopped

Preparation

• Separate the pasta, so it's not clumpy or stuck together. Set aside.
• In a small bowl, crack the eggs and beat well with a pinch of salt and set aside.
• In a big frypan or skillet, melt the oil and butter over medium high heat. Add any vegetables that take longer to cook (asparagus, broccoli) to the pan . Add a couple pinches of salt, stir, cover, and cook until the vegetables are bright, and just cooked.
• Stir in anything that just needs just quick cooking (snow pea shoots and soft greens). 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.
• Add the pasta to the pan 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 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.