Poached eggs, asparagus and shaved Pecorino Romano over tri-colored fettucini pasta. This simple vegetarian dish comes together quick!
Ingredients:
8 ounces uncooked tri-color fettucini pasta ()
2 medium bunches asparagus (tough ends removed, cut in 1-inch pieces (about 4 cups))
4 large eggs
kosher salt and fresh pepper
2 tbsp pecorino romano (or dairy free parmesan) (freshly shaved)
Directions:
Cut asparagus on an angle to one-inch pieces.
Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente.
Two minutes before pasta is done, add the asparagus.
Reserve 1 cup pasta water before draining pasta and asparagus in colander.
Meanwhile while pasta water is boiling, poach eggs in an egg poacher or see above to make them without. Remove eggs with a slotted spoon and set aside on a plate.
Drain pasta then add back to pot along with some of the reserved pasta water.
Divide pasta among four bowls, top with poached egg, shaved cheese, fresh cracked pepper and salt if desired.
To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!
