another day, another bowl

Spring Pasta

Spring Pasta

Spring Pasta

May 1, 2018
: 2
: 30 min
: 30 min
: 1 hr
: Easy

By:

Ingredients
  • 1 Box gluten-and-grain-free Almond flour Fettuccine Pasta @cappellos
  • 5 Strips of bacon
  • 1/2 lb.Asparagus
  • 1/2 Cup peas
  • 2 jammy eggs (6 min. eggs)
  • 1 clove garlic (or tsp. minced garlic)
  • DRESSING: 1 TBL Olive oil, splash ACV, splash fresh lemon juice, 1/2 tsp. Dijon mustard, Pink Salt & Pepper taste.
Directions
  • Step 1 Boil eggs for 6 mins. then blanch them {place them in a ice water bowl to stop the cooking process}, set aside. @vitalfarms
  • Step 2 On the stove-top, boil a pot of water for the pasta, AND heat skillet for the bacon.
  • Step 3 In the hot skillet, cook strips of bacon. set aside.
  • Step 4 Cook fettuccine pasta according to package, for 90 seconds. Rinse with cold water and set aside.
  • Step 5 In the same skillet you used for the bacon, add clove of minced garlic, and a splash of water to caramelize, then add trimmed/cut asparagus. Sauté for few minutes, then last add peas. Set aside in a bowl.
  • Step 6 To the same bowl with the sautéed veggies, add cooked crumbled bacon, cooked pasta, and dressing {see below} top with 6 min. egg.
  • Step 7 FOR THE DRESSING: Whisk Olive oil, ACV, Splash fresh lemon juice, Dijon mustard, Pink Salt & Pepper taste.


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