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Pasta with eggs & green beans

Dec 2, 2020 | Mains, Vegetarian

If you do not like green eggs and ham… why not try green beans and eggs. Carbonara is a delicious and very popular pasta sauce, with egg as the main ingredient and often lots of cream and bacon added. I enjoy this simpler version, which is lighter and so quick and easy to put together. You could even serve it as a starter. Asparagus spears are delicious with eggs, but thin green beans or any other green veggies will be as good in this dish.

Recipe

Pasta with eggs & green beans

Recipe from Make five/Maak vyf
Serves 4 – 6

Ingredients

300 g spaghetti, linguini, tagliatelle or other thin pasta (or homemade fresh pasta)

salt and pepper

150 g thin green beans or asparagus, cut into thirds

15-30 ml (1-2 tbsp) fresh lemon juice

45 ml (3 tbsp) olive oil

3 eggs, well beaten

2 handfuls baby spinach, coarsely torn

handful coarsely torn fresh basil, Italian parsley or origanum

extra herbs for garnish

80 ml (⅓ cup) grated pecorino or white cheddar cheese

Method

1. Bring a large saucepan of water and a pinch of salt to the boil.

2. Boil pasta for about 10-15 minutes or until nearly cooked and then add green beans or asparagus. Boil for another minute or two until cooked (‘al dente’).

3. Drain pasta and beans or asparagus in a colander, but keep a few tablespoons of the water from the saucepan. Return pasta and lightly cooked veggies with the retained water, to the saucepan and stir in some lemon juice and the oil.

4. Turn the stove to its lowest setting, season eggs and stir into the pasta. The eggs will cook and start to bind the pasta slightly.

5. Stir in the spinach and herbs and season to taste. Serve immediately with cheese, a glug of oil and grind of black pepper.

Tip

1. Use a variety of green veggies of your choice: broccoli or peas can also work well. Mint is delicious with the peas – serve it at the table so everyone can add mint for themselves, as it wilts easily on the warm pasta.

In September 2020 this was part of an article on pasta in LiG Tydskrif.
Image: Adel Ferreira Photography

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