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School, work, errands… life. It can all be kind of annoying and get in the way of what really matters in life- food! More than ever, we’re looking to get a fresh, healthy meal on the dinner in a hurry. Luckily, Spring, with all it’s beautiful fresh produce is the perfect time to make that happen. Check out or new favorite recipe that all happens in one pot!

Step 1: Put a large pot of water on the stove. Salt the water and bring it to a boil.

Step 2: Carefully place 3 eggs in the boiling water and cook for exactly 6 minutes. Take the eggs out of the pot and place them in a bowl of cold water.

Step 3: Add 1 bunch of chopped asparagus to the boiling water. Cook 1.5-2 minutes (they should be a little firm still) and then place on a plate to cool.

Step 4: Add 1/2 lb of pasta to same pot of boiling watering and cook until just tender. We love Rustichella d’Abruzzo spaghetti, it cooks in about 8 minutes and is perfectly al dente and more flavorful than the average noodle.

Step 5: Drain all but about 1 cup of the pasta water from the pot (leave the cooked pasta and 1 cup of water in the pot). Put the cooked asparagus back in pot with the pasta. Peel the eggs and cut them in half. Place a rack over the pot, and press the eggs through the rack- voila! -chopped eggs.

Step 6: Over low heat, stir the pasta, asparagus and eggs together. Add 1-2 tablespoons of butter and 1/2 cup of grated parmesan cheese. Let everything cook together for 1 minute, then divide among plates. Finish with chopped herbs.

 

 

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One Pot Pasta with Asparagus & Farm Eggs
Author: 
Recipe type: pasta, dinner
 
Beautiful one pot pasta with asparagus and eggs.
Ingredients
  • 3 farm eggs
  • 1 bunch asparagus, tough ends trimmed and cut into 1 inch pieces
  • 8 oz Rustichella d'Abruzzo spaghetti
  • 2 tablespoons butter
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped herbs (parsley or chives or chervil)
Instructions
  1. Put a large pot of water on the stove. Salt the water and bring it to a boil.
  2. Carefully place 3 eggs in the boiling water and cook for exactly 6 minutes. Take the eggs out of the pot and place them in a bowl of cold water.
  3. Add the chopped asparagus to the boiling water. Cook 1.5-2 minutes (they should be a little firm still) and then place on a plate to cool.
  4. Add the pasta to same pot of boiling watering cook until just tender.
  5. Drain pasta, reserving 1 cup of the cooking water. Return the pasta and cooking liquid to the pot. Put the cooked asparagus back in the pot with the pasta. Peel the eggs and cut them in half. Place a rack over the pot, and press the eggs through the rack to form a small dice of the eggs.
  6. Over low heat, stir together the pasta, asparagus and eggs together. Add the butter and parmesan cheese. Let everything cook together for 1 minute, then divide among plates. Finish with chopped herbs.

 

30 seconds recipe! // 30 secondi per una ricetta!

#Asparagus, #pasta, #eggs. Quick healthy dinner happen fast when you have great #ingredients like #rustichelladabruzzo #pasta and Sartori Cheese. Find the full recipe at: http://thecoupleskitc.wpengine.com/2015/03/one-pot-pasta-with-asparagus-farm-eggs – Thanks to our friends of Just Married and Cooking from #NYC!***#Asparagi pasta e #uova. Una cena rapida e sana è possibile quando si hanno a disposizione #ingredienti di qualità come la pasta #Rustichella d’Abruzzo e il #formaggio #Sartori. Guarda la ricetta completa qui: http://thecoupleskitc.wpengine.com/2015/03/one-pot-pasta-with-asparagus-farm-eggs – Grazie al nostro amico Chef James Briscione di New York City!

Posted by Rustichella d’Abruzzo on Thursday, April 30, 2015