Hi guys! I was so inspired to create a beautiful spring pasta dish that anyone can make! This is a quick and convenient recipe, taking 10-15 minutes to prep and cook. It has three servings of vegetables in it, as well as a great protein source with the egg. Feel free to swap the egg for chicken, beef, or a white fish like tilapia/cod with some lemon! Any of those options will complement the light and tangy taste this pasta gives, thanks to the pesto and dijon mustard. Get the recipe below and enjoy!
Spring Pea Pasta With Pesto and Egg
1 tbsp avocado/olive oil
1 celery stalk, halved lengthwise and thinly sliced
1 carrot, halved lengthwise and diced
handful of snow peas, sliced
handful of sugar snap peas, sliced
2 cloves garlic, minced
1 tsp herbs de provence
1 tsp onion powder
1/2 tsp ground coriander
1 package ramen, noodles only (discard flavor packet)
2 cups water/broth
1/3 cup freshly grated parmesan
1 tsp dijon mustard
1-2 tbsp pesto
quick-pickled cucumbers, for garnish
salt & pepper
pepitas (pumpkin seeds), for garnish
hemp seeds, for garnish
Heat the oil in a large skillet over medium heat, then add in chopped carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until lightly starting to brown. Meanwhile, bring 2 cups of liquid to a boil in a medium saucepan. Add ramen into saucepan and cook, stirring occasionally to break up the noodles, for 3 minutes. Set aside. Add the peas and herbs to the carrot and celery mixture, stirring well. Cook for 3-5 minutes. Add in the parmesan, dijon mustard, pesto, and cooked noodles. Stir everything together until well incorporated. Make 2 wells in the saute pan and add the eggs. Cook for a few minutes more until the egg whites are set but the yolks are still runny. Divide between two plates or bowls, then top with salt + pepper, quick-pickled cucumbers, pepitas, and hemp seeds. Enjoy!
Adapted from The Sprouted Kitchen’s quick pickled onions recipe
3/4 cup apple cider vinegar
2 tsp sea salt
3 tbsp cane sugar
1 dried bay leaf
4 whole cloves
3 baby cucumbers, thinly sliced
Combine the vinegar, salt, sugar, bay leaf, and cloves in a saucepan. Bring to a gentle boil over medium-high heat until the sugar and salt are dissolved. Add the sliced cucumbers, stir, and remove from the heat. Let cool to room temperature, then add to a jar with a lid and store in the refrigerator.
Looking for more spring recipe ideas? Check out these 10 recipes below! These are all from food blogs that give me great inspiration. Something to think about this week in an effort to stay seasonally conscious: What do you consider to be necessary spring staples? Have a great weekend!