Egg and Asparagus Pasta
About the recipe
Bright, fresh, and protein-packed, this pasta brings together tender asparagus, sweet peas, and a silky egg yolk for ultimate comfort. 🍝
A vibrant, spring-inspired bowl where every twirl is creamy, cheesy, and full of green goodness!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 2 Clove Garlic, crushed
- 8 pieces Asparagus, spears
- 1 cup Frozen peas, thawed
- 80 grams Fresh rocket
- 4 pieces Shallots, chopped
- Grains, Pasta & Legumes
- 300 grams Pasta of choice
- Oils, Sauces & Condiments
- 2 tbsp Olive oil
- 1 pinch Pepper
- Bakery / Other
- 1 tbsp Salt reduced margarine
- Dairy & Alternatives
- 1/3 cup Parmesan cheese
- Meat, Poultry & Seafood
- 4 pieces Eggs, soft poached or boiled
Method
Step 1
Boil pasta until al dente.
Step 2
Heat olive oil and margarine in a frying pan over medium heat. Sauté garlic and asparagus until asparagus is softened. Remove asparagus from pan and chop into 3cm pieces.
Step 3
Add the peas, rocket and pepper to the pan. Add the pasta once cooked and toss in through.
Step 4
Divide pasta into 4 bowls and top with equal parts of asparagus, parmesan cheese and shallots. Add a soft egg to each bowl, break the yolk and stir through the pasta.
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