Here’s what to do if you’re currently devouring Reese’s peanut butter eggs.
Or Cadbury Creme Eggs.
Or Dove coconut-filled eggs.
Or fruity jelly beans (and if you prefer spiced beans, well — we may not be kindred spirits).
Or massive Sarris truffle eggs.
I could list a dozen more, but here’s the plan: grab a large skillet and toss in whatever’s lurking in your fridge. Yes, you can even add those faux peanut butter eggs if you feel like it.
Personally I’d happily eat those pastel foil-wrapped chocolates for every meal today, but I’d also like to stay functional. You know the dilemma.
Spring has been here for a while, and even though I started craving it early, I finally feel like it’s truly arrived. It’s spring — and flirting with summer, but let’s not rush it.
I even changed my computer wallpaper to something beachy and have been hovering over the AC switch (I start to lose it once it hits the low 70s), but I haven’t turned it on yet.
This dish highlights my current favorites: mushrooms, asparagus, nearly-burst tomatoes and — of course — eggs. Lots of eggs. I won’t ever give up eggs. Or cheese, for that matter.
I admit I overdo the eggs, but I could happily add them to almost anything and be content. One reason I love this pasta is that the runny yolks mingle with the noodles to form a silky, rich coating. If you’re feeling bold, add a fresh farm yolk right in the center instead of a poached egg — but I kept it simple so as not to alarm my dinner partner.
So here’s what you get: pretty little tomatoes roasted until they’re just about to burst, garlic-sautéed mushrooms, crisp asparagus, and noodles coated in olive oil, fresh herbs and grated cheese. Finish with soft poached or fried eggs and a sprinkle of crushed red pepper. That’s it — perfect and simple.
Spring Pasta with Blistered Tomatoes and Eggs
Pin Recipe
Leave a Review »
Ingredients
- 1 pint grape tomatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound mafalda pasta or another wide noodle-like pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 ounce shiitake mushrooms
- 4 garlic cloves, minced
- 1/2 pound asparagus spears, trimmed and cut into thirds
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 eggs, fried or poached
- a sprinkle of crushed red pepper
Instructions
-
Preheat the oven to 425°F. Place the tomatoes on a baking sheet, drizzle with 2 teaspoons olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Roast for 15–20 minutes, until the tomatoes are just about to burst. Remove from the oven.
-
While the tomatoes roast, bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve a little pasta water if you like to loosen the sauce later.
-
Heat a large skillet over medium heat with 2 tablespoons olive oil and 2 tablespoons butter. Add the mushrooms and cook, stirring occasionally, until soft and juicy, about 6–8 minutes. Add the minced garlic and asparagus, cooking until the asparagus turns bright green and tender, about 4–5 minutes. Stir in the cooked pasta, blistered tomatoes, Parmesan, fresh herbs, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine, adding a splash of olive oil or reserved pasta water if the pasta seems dry. Taste and adjust seasoning.
-
Serve immediately topped with a fried or poached egg and a sprinkle of crushed red pepper.
Did you make this recipe?
If you tried it, please tag your photos with #howsweeteats. I appreciate you!
See — now you can still enjoy a Snickers egg.