Pasta with Local Herbs and Eggs

Name: Pasta with Local Herbs and Eggs
Yield: Serves 4-6
Ingredients: 5 local eggs, lightly beaten; 3 tablespoons local butter, cut into small pieces; 1 pound organic whole wheat or semolina penne; Pepper; 2 tablespoons lightly toasted pine nuts; ¼ cup grated Parmesan and Romano cheese mixture; 3 tablespoons snipped fresh local chives; 1 pound local organic spinach, washed well and drained; Sea salt; 1 tablespoon white truffle oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Enjoy this easy-to-prepare dish made with as many locally grown foods as you can find, straight from the farmers’ market or your local farm stand. This pasta dish is rich in protein, fiber, vitamin A, and iron.

Ingredients

Sea salt
1 pound organic whole wheat or semolina penne
3 tablespoons local butte

Vegetarian
Pasta

Method

Bring a large covered pot of lightly salted water to a boil over high heat. Cook the pasta according to package directions. Before draining, reserve 2 cups of cooking water. (Note: If you leave a measuring cup in a colander set in the sink, it’s easier to remember to reserve the