Spring Pasta Recipe

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101 Cookbooks
Nutrition per serving    (USDA % daily values)
CAL
524
FAT
66%
CHOL
153%
SOD
13%

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Ingredients for 2 servings

8 ounces / 225 g cooked, leftover pasta

2 eggs

fine grain sea salt

1 tablespoon olive oil

1 tablespoon unsalted butter

3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh

chopped avocado

chopped herbs

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