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Pappardelle with asparagus and egg
Vegetarian family recipe from Tom Crouse and his Shifra. Pasta with asparagus and parmesan cheese. Nice to serve with arugula.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Put the asparagus in a pan and bring to a boil.
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Cook for 10 minutes, turn off the heat and leave in the hot water for another 10 minutes. Drain and cut into 4 cm pieces.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Bring 6 cm of water to a boil in a pan. Add the vinegar. Make a vortex in the water with a spoon. Break 1 egg up. Poach 3 min. Remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.
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Melt the butter in a skillet. Turn off the heat. First mix in the asparagus, nutmeg and pepper, then the pasta and the rocket. Grate half of the cheese and shovel.
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Divide the pasta over 4 plates. Garnish with the shaved cheese, rest of the arugula and eggs.
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Nutrition
645Calories
Sodium13% DV320mg
Fat49% DV32g
Protein54% DV27g
Carbs20% DV60g
Fiber8% DV2g
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