I recently went to Giacomo’s Italian Market on New Garden Road for sandwiches and couldn’t pass up the homemade pasta they sell. Not being one for leftovers I’ve had about a cup and a half of fresh pasta in my fridge. Staring blankly into my fridge this morning I decided that a little leftover creation was in order. I used the last bits of spinach I have, a little green garlic, farm eggs and some fresh herbs.
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 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 and top with the reserved vegetables, and some chopped avocado.