Pasta with spring vegies and egg
240 g, (angel hair)
frozen green peas
1 cup(s), (120g), slightly thawed
1 clove(s), crushed
1 cup(s), shredded
2 bunch(es), cut diagonally into 2cm slices
- Bring a large saucepan of salted water to the boil. Add pasta, asparagus and peas. Cover and return to the boil, then remove lid and cook for 2 minutes. Drain well and return to pan.
- Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat. Cook kale and garlic, stirring, for 3–4 minutes or until kale has wilted. Drizzle with juice. Add kale mixture to pasta mixture and toss to combine. Cover to keep warm.
- Half-fill a medium frying pan with water and heat over medium heat until just simmering. Crack 1 egg into a cup, then carefully slide egg into the pan. Cook for 3 minutes or until white has set but yolk is still soft. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs (you can cook several at once to save time).
- Top pasta with egg and season with pepper to serve.