Pasta with eggs and asparagus (scrambled egg pasta)

Pasta with eggs and asparagus is is a simple dish which combines pasta with scrambled eggs and fresh asparagus. It is quick to prepare and is perfect for a light vegetarian lunch.

This scrambled egg pasta dish pairs well with roast vegetables, a leafy green salad or marinated tomatoes. Or you could make some rosemary focaccia or a loaf of no-knead olive bread to enjoy with it too.

If you like pasta why not have a go at making your own egg pasta, or some pasta dough made using spinach or make some sweet potato gnocchi.

The quantities in this asparagus pasta recipe are sufficient for two servings.

Ingredients

• About 20 stems asparagus - use fresh asparagus for maximum flavour and texture.
• 3 eggs
• 200 grams pasta - dried pasta, uncooked.

How to prepare

Trim the ends from the asparagus, cut into lengths of about 2 cm and steam until tender.

While the asparagus is cooking, cook the pasta until al dente, drain and the return to the hot pan.

Break the eggs into the pan with the cooked pasta and stir over a low heat until the egg is cooked.

Add the cooked asparagus to the pasta and stir.

To serve

• Serve immediately.
• Garnish with chopped fresh herbs such as basil, fennel or parsley.
• Top with grated nutmeg.
• Sprinkle a handful of pine nuts over the top before serving.
• Top with a serving of grated cheese.
• Serve alongside roasted peppers, a leafy green salad or marinated tomatoes.
• This pasta dish pairs well with homemade breads such as this easy no knead olive bread recipe, focaccia, or tear and share herb rolls.

To store

• This asparagus dish should be served straight away and is not suitable for reheating.

Tips

• Select asparagus which is as fresh as possible and avoid those with woody stems.
• Stir carefully to avoid breaking up the pasta.
• If you have any asparagus leftover you could try this asparagus quiche made using filo pastry.

Other pasta recipes