Pappardelle with asparagus and egg

Name: pappardelle with asparagus and egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 kg fresh white asparagus; 300 g pappardelle pasta, bag of 500 g; 3 el vinegar; 4 medium sized egg; 100 g unsalted butter or margarine; tl dried nutmeg; 75 g arugula; 150 g Parmigiano Reggiano broken

Vegetarian family recipe from Tom Crouse and his Shifra. Pasta with asparagus and parmesan cheese. Nice to serve with arugula.

Ingredients

Directions

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.
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.
In the meantime, cook the pasta al dente according to the instructions on the package.
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.
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.
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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