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Export 13 ingredients for grocery delivery
Step 1
Cook the pasta:
Step 2
Bring a large pot of generously salted water to a boil
Step 3
When water comes to a boil, add pasta
Step 4
Cook to al dente, about 7 minutes (see directions on package)
Step 5
During the last minute of cooking the pasta, add the fresh peas, snow peas and asparagus tips to the boiling pasta
Step 6
Turn the heat up to high and quickly blanch for one minute
Step 7
Drain the pasta and veggies (reserving 1 cup hot pasta water)
Step 8
Do not rinse
Step 9
Return to the pot, turn heat off
Step 10
While the pasta is cooking:
Step 11
In a skillet, add oil
Step 12
Heat oil over medium heat
Step 13
Add onion
Step 14
Sauté the onion until tender and fragrant, 3-4 minutes
Step 15
Add mushrooms
Step 16
Saute until golden and tender
Step 17
Add a pinch salt and pepper
Step 18
Add greens
Step 19
Sauté, stirring often until just wilted
Step 20
Set pan aside
Step 21
Whisk two eggs in a small bowl
Step 22
Set aside
Step 23
Temper the eggs
Step 24
Once the pasta is drained and back in the pot, gradually whisk in 3 tablespoons of the reserved hot pasta water, one tablespoon at a time into the eggs, to temper the eggs (to warm them up)
Step 25
Stir well/combine: pour tempered eggs over the pasta and with a big wood spoon, gently stir to coat the pasta
Step 26
Stir in the mushrooms, half of the lemon zest and 1/2 the herbs, cracked pepper and parmesan, adding more hot pasta water as needed to loosen the pasta, and make it a little “saucy”
Step 27
You don’t want it dry
Step 28
Taste and adjust salt and pepper to your liking
Step 29
Place on a platter or bowl and sprinkle with remaining herbs, lemon zest
Step 30
Dot with dollops of burrata cheese
Step 31
Serve immediately!