This month I decided to join another interesting cookgroup: Taste & Create
I had seen this event over at Grumpy’s Honeybunch
and instantely fell in love with the idea of Taste & Create: it’s whole purpose is to create a community of bloggers who test each others’ recipes and share links. Every month you send an email to let Nicole from For the Love of Food
know that you’d like to participate that month, she makes pairs and then you select one (or more) recipes to recreate from the persons blog that you’re paired with.
This month I’m paired with Superchef of Mirch Masala. Superchef is a very talented cook that has a lot of Indian recipes on her blog. My intention was to go ahead and try to recreate one of the lovely Indian dishes, but time flied this month and before I knew it it was time to post. As I was in a hurry today I made this easy-to-prepare pastadish.
I really enjoyed it, it was put together very quickly and very tasty. It gave me a chance to use my leftover spinach from the CEiMB-recipe. I absolutely loved it: the way the egg-parmesan mixture coats the pasta that makes an ordinary sauce completely absolete. Go here
to check out Superchefs pasta. To see what the other creators made, visit Taste & Create
Asparagus and Spinach Spaghetti with Garlic,
Basil and Parmesan Cheese
250 grams Spaghetti
300 grams Spinach
4 cloves garlic, minced
8-10 stalks of Asparagus, cut into 1 inch length
1 egg, beaten well
1/2 cup, grated Parmesan + more for garnish
a few basil leaves, chopped finely
a handful of sweet cherry tomatoes, halved
2 tbp Extra Virgin Olive Oil
salt and pepper, to taste
Cook the pasta as per package instructions, drain and keep aside.
In a sauté pan, heat the olive oil and sauté the asparagus, spinach and garlic.
Add the spaghetti to it and toss well.
Meanwhile, mix the egg and the grated parmesan in a bowl and keep aside.
Remove the sauté pan from the heat and then add in the egg-parm mix to it.
DO NOT add this mix while the pasta is on the stove as this will only scramble the eggs.
This way, the eggs cook enough in the heat of the pasta and forms
a nice smooth sauce with the parmesan.
Add salt and freshly ground black pepper to taste.
Toss in the cherry tomatoes and serve with the basil leaves and
more grated parmesan as garnish.