Posted by: Anja | October 4, 2011

Broccoli, Avocado & Pea Pasta

During the last couple of years, I barely watched TV. Right now I find myself sitting on the couch of my parents, working while at the same time watching these cooking shows that are common in German early-afternoon during the week television. And they actually have some decent dishes in there! Of course they have to hurry about just to create everything in time, while talking excessively to the host about their lives (who is interested in that?) and food (yey!). I’m mostly fascinated by the different dishes they have to cook. There is one show where they get a couple of ingredients and they have to mix them together into a three course menu somehow. How to combine plums with schnitzel? I think that would be fun sometime. :)

The pasta I’m showcasting today is, as my parents put it, an attempt to eat healthy. I’ve been travelling a lot these last weeks which means that I’ve eaten a lot in restaurants which is not really something I should continuously do. The thing is that I like eating healthy, but if there’s spaghetti carbonara, steak with gorgonzola sauce or migras (traditional portuguese meat dish) in the menu, the appeal of healthy food just diminishes… :)

Broccoli, Avocado & Pea Pasta
idea adapted from 101 cookbooks

 250g whole wheat pasta
salt
2 tablespoons of olive oil
1 tablespoon of butter
2 eggs
100g peas
100g broccoli florets
1 small avocado

First step: Bring a large pot of water to a boil. Cut the broccoli into small mouth-sized pieces. Peel the skin off the avocado and cut into pieces, set aside. Add salt to the water and cook the pasta al dente.

Second step: While the pasta is cooking, heat up one tablespoon of olive oil and butter in a large skillet. When heated, add the broccoli and stir from time to time to not burn it. Before the pasta is nearly done, add the peas to cook them for 1-2 minutes. Drain the pasta and peas, set aside.

Third step: Separately, beat the eggs with a pinch of salt. Throw together the pasta, peas and broccoli in the (still heated) skillet, add another tablespoon of olive oil. Stir to combine. Add the eggs and stir constantly to distribute evenly. Serve with avocado on top when the egg is completely cooked.

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