Spring Pasta Recipe

A quick spring pasta made with leftover noodles, market vegetables, egg, and a bit of avocado.

Spring Pasta

On cloudless, fog-less days, my kitchen door opens onto a sunny back patio. I get the occasional visitor - cats, bees, butterflies, big spiders. It's always a surprise. The last few days there have been four birds that stop by late in the morning to sit on branches near the kitchen window. They are tiny pom-poms with bodies no longer than my thumb. Sometimes they just sit and watch me, other times they peck at the window. This guy in particular is quite incessant.

Spring Pasta Recipe

He isn't at all scared of me, and I'm able to get quite close to the window to look at him. With my nose to the glass he's not more than an inch away. They stay for an hour or so, and then go on with their day elsewhere. I can't tell if they're baby birds, or just small. I bet one of you would know.

Spring Pasta Recipe

I really like having them around when I'm alone in the kitchen. They're funny and chirpy, and clearly friends or siblings. I was making this little pasta plate when they came by the other day. It's another leftover creation. I'm hooked on the Cipriani pastas - they're relatively pricey, but never disappoint. I had thin [cooked} egg noodles leftover from some Pasta al Limone I made the night before, and decided to throw this together. Noodles, whatever quick-cooking market vegetables were in the fridge, egg, and a bit of avocado. Worked out great. You might add some toasted nuts or breadcrumbs for crunch, or chopped olives, or a swirl of harissa, or lots of chopped herbs...similar to the quesadillas, there are a hundred ways to approach this. I can imagine a version made with soba noodles too.

Other news: Thank you all again for helping Super Natural Every Day debut at #6 on the New York Times Bestseller list. I'm very, very grateful for your support.

- I did a Q+A with Esther Sung at Epicurious here.

- And! I spent three days with the staff Whole Living magazine for an article in the May issue - it should be on the stands any day not. In the meantime you can check out the recipes here.

- Lastly, I'm excited to be adding a second event to my Portland/Seattle trip - I'll be signing/selling books at The Remodelista Local Seattle Market on Saturday, April 30th, from 11am to 4pm. There are more details here. Info about the other PNW events are here.

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Spring Pasta Recipe

I used thin, egg noodles here, but spaghetti, angel hair, or fettuccine would all work as well.

8 ounces / 225 g cooked, leftover pasta
2 eggs
fine grain sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter

3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh

chopped avocado
chopped herbs

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. 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.

Serves 2.

Prep time: 5 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

On Saturday, I made a version of the pasta with asparagus and arugula. I sprinkled some parmesan on top. It was great! The eggs make such a creamy sauce. I can't wait to try it with other vegetables over the summer. P.S. I also made your quesadilla recipe for my family for Easter and it was a hit. Thanks!

Stephanie

Ive been reading your blog for a while now and I love your approachable recipes for whole food natural cooking. I mentioned your new book a couple of times to my mom, and I was so excited to see in it my Easter basket this morning! Just thought Id let you know Im a big fan of yours and I cant wait to start cooking from your masterful book :)

Katy

Looks delicious, I will try it this week for sure. I enjoy your blog very much.

Andrea

This dish was my menu for Easter today, yes, you heard me ! I can hardly believe these simple pasta were so utterly delicious. Everybody loved it ! Can't wait eating the leftovers tomorrow... TOO good !

Laurine

First of all.... thank you for sharing the birds. Secondly - to what do you attain the massive appeal of your Wild Rice Casserole recipe? I decided a week ago that it had to be the first recipe I try from your gorgeous new book (later this weekend), and now everyone is copying me! Lastly - What a TREAT to see you in "Whole Living" magazine!!!!!! The photos are excellent and you are TOO cute. Of course I wish they'd printed more words about you - I'm just happy you got so many pages. Congratulations! I especially love that photo of you against the shade-dappled wall - very serene and beautiful. It was my first time purchasing the magazine, and I kinda like it too. Did you read about the woman who mows her lawn with a push-mower over the course of a week? I like that, I think I'll give it a try... HS: Thank so much Vici - it was a fun shoot. I'm working on a little post about it that I'll try to get up soon.

vici

Thiis looks great! I'm curious to start experimenting with harissa; I've been reading about it for ages and saw you use it in some recipes in the cookbook as well.

Amanda

Hi Heidi, the birds are balled bushtits. Yes, very odd name. They tend to hang out in my front yard here in Long Beach, CA. Love all your recipes! I make it a point to do one a week. Funny, when I am serving this dish, I say, "this is one of Heidi's!". I speak of you like we have been friends for years! Thanks for all you do.

Sheila Ann

LOVE THE recipe! Love the birds! I LOVE BIRDS! and..your litchen and place sound like mine..Love visitors...So CUTE! I always make leftover pasta..But dont use eggs unless I am making Carabonara...and..You might like m,y recipe for Carabonara..NO CREAM>>one egg..lemony..REALLY GREAT! I am getting the cookbook!

Nan Tylicki

Congrats again on the success of your book. I ordered it, now I'm just waiting anxiously for it to arrive. Your pasta looks great. I love adding palm hearts to my pasta. Have you ever tried it?

Damaris

Congratulations on the success of your book! I am out of the country for the next 2 months, and I so look forward to buying and cooking from your book when I return home. Your recipes I've seen floating around the web look wonderful! -E

yummy supper

I love your blog & books! Also I am in a band called BUSHTIT. I'm excited that two things I love are now united! Super Natural Bushtits!

Bushtit

just served this recipe for dinner! delicious! and simple. added a bit of lemon too ... thanks as always, Heidi

sarah

Debuted at #6?!! Hurrah!!! The pasta looks great, perfect for Spring. I'm so excited about your bird photos! I've always wondered what those little ones were. We've always just called them golf-ball birds because of their size. I've seen them at both ends of the state and they never fail to cheer me up! You are lucky to have such curious ones at your place. We have a pair gathering beak-fulls of moss off of our crabapple tree everyday. Must be nesting nearby. Glad to finally know their name thanks to all the other commenters!

Stephanie

My local farmer just bring me extra spring greens, and the asparagus season is starting, so I have plenty for try this very good looking dish http://kitchenvoyage.blogspot.com

kitchenvoyage

great article in whole living!

Kelly

Oh my goodness!! This has to be one of my favorite posts from your blog! What a charming visitor! Absolutely delightful! And thank you for the lovely recipe! I will definitely try it.

Soraya

Wow, we can eat pea greens? How come I never thought to try 'em? This means I can get more out of all my sugar snap pea plants this spring!

Susan

Delicious recipes and ooh those birds!

Maris (In Good Taste)

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