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

This sounds healthy, simple and, most importantly, delicious! Plus, the pictures, as always, are gorgeous; the bird is adorable.

This post was so fine. I am about to buy your cookbook so that will be a great pleasure also.] Photos were above and beyond.

Maurice J. Mollan

I have to eat low carb/ gluten free / hi protein so I can't indulge in most of yr recipes but I cook select things for my hubby (he's vegetarian) and they never disappoint. I'll make him this pasta tonite and dream of those little birds making a trip to NYC! :) Great photos, thanks for all you do!

marci

Birds are fearless little creatures. It's pretty amazing actually. Love the photo of the one poking its head around the corner. Great shot! Spring pasta dishes always make me smile. Served with a big glass of wine, of course.

Oh my word, that little bird is so utterly adorable and your description - "tiny pom-poms with bodies no longer than my thumb" - was just lovely. The pasta is slightly less adorable but I suspect no less lovely! It really does look delicious, just the thing for this time of year.

Your little fluffy friend is so sweet... I'm amazed you could get so close to him! My copy of Super Natural Every Day just arrived and I can't wait to try out so many of the recipes... but this spring pasta looks so delicious too... decisions, decisions!

Oh. My. I'm pretty sure my mouth watered looking at that big bowl of green pasta love. This is my favorite way to create a dish - taking what is leftover and surprising us with a brilliant new something. I'll be trying this asap. You use of avocado is always inspiring. They're just the best, you know. Still love, love, loving your cookbook. :)

Heidi, I could be completely wrong, but I have looked for another way to contact you (email etc.) but I have not been able to find it. I have been following your blog religiously and I am now one of your biggest fans! I am a junior at University of Colorado at Boulder and I am aspiring cook. I live and breathe food; when I am not eating or cooking, I am thinking of new ways to combine flavors or exploring new food blogs online. I do not know if you are interested but more than anything I would love the opportunity to intern for you. I would love the opportunity to talk to you about your life and how you began on this path. My email is zoey.ripple@colorado.edu and I couldn't tell you how much hearing from you would mean. Thank you, Zoey Ripple

Zoey Ripple

Heidi, I could be completely wrong, but I have looked for another way to contact you (email etc.) but I have not been able to find it. I have been following your blog religiously and I am now one of your biggest fans! I am a junior at University of Colorado at Boulder and I am aspiring cook. I live and breathe food; when I am not eating or cooking, I am thinking of new ways to combine flavors or exploring new food blogs online. I do not know if you are interested but more than anything I would love the opportunity to intern for you. I would love the opportunity to talk to you about your life and how you began on this path. My email is zoey.ripple@colorado.edu and I couldn't tell you how much hearing from you would mean. Thank you, Zoey Ripple

Zoey Ripple

Heidi, this is sooo how I cook everyday. Something left made into something new. I just made a version of your spring pasta, but with some frozen brown rice I had thawing. It turned out delicious like a healthy, fresh (un) fried rice. Thx~

Gretchen

I think those are the cutest, fluffiest birdies I've ever seen!! I would love if some would come visit my window. oh, and that pasta looks beautiful too!

Brilliant! I often have leftover pasta in the fridge and have never thought to throw in an egg. Congratulations on the success of your book!

I like the addition of eggs to leftover pasta. I have added veggies, but the eggs would add moisture and substance. I like tips like this that I can apply to quick after work meals. Your book is on order and I'm anxious for the post to deliver. Company in the kitchen is so nice. -Brenda

I have never seen Bushtits and am so jealous that you have these adorable little birds visit your kitchen - so so cute! Pea shoots? Gotta look that up...

Lynn

Oh my goodness - how cute are those sweet birds? You make me want to move to a place where birds hang out on the patio!

Yum.. I've been making variations of this a lot lately, but without the eggs, so I will try adding them next time. Speaking of eggs, the unda-style quesadillas have become a regular here too - Love Them! They pulled me through a few tough moments when I was tempted to indulge in the less-than-super-natural. Thanks so much for that great recipe. And, as far as sweet little birds, when I lived in AZ, the migrating hummingbirds would tap at my kitchen window when the feeder was empty. Adorable!!

Michele

Your little visitors are adorable and totally made me smile. Thanks for sharing, Heidi :)

They are adorable, not to mention that your pasta looks so delicious. I just had pappardelle pasta with chicken thigh, mushroom and baby spinach for brunch. I think I try the combination of this and your pasta sometime next week.

Euna

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