Now that it is mid-June, the farmer's market offerings are slowly but surely getting more diverse. Last Thursday, Untiedt's had added cherry tomatoes to their lineup, and other vendors had lettuce and green onions. However, since I have been waiting for 11 months to enjoy fresh asparagus, I bought another two pounds and dusted off my recipe for Spaghetti with Asparagus, Chickpeas, and Eggs. I love this dish because it is on the hearty side for a vegetarian pasta entree, and yet is still fresh and delicious.
Adapted from the Real Simple recipe by Kay Chun
- 8 ounces whole-wheat spaghetti
- 1 pound asparagus, trimmed and cut into 1 inch pieces
- 1 tablespoon unsalted butter
- 4 eggs, beaten
- 1 15-ounce can chickpeas (garbanzo beans) rinsed and drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Prepare pasta according to package directions, adding asparagus for the last 3 minutes of cooking time. Drain pasta-asparagus mixture and return to pot.
Meanwhile, melt butter in a medium skillet. Add eggs and scramble over medium heat.
Add scrambled eggs, chickpeas, Parmesan cheese, parsley, olive oil, salt, and pepper to the pasta-asparagus mixture. Toss to combine.