Pasta Carbonara with Spinach and Peas

After spending a few days in Austin last fall, Lisa and I discovered a ridiculous and hilarious way to pass the time before catching our flights back to Seattle (for Lisa) and Los Angeles (for me). It was the combination of being delirious, hungry, tired, and really excited about discovering kombucha in the airport that led us to a game of personifying ourselves as foods. To be honest, I can’t even remember what foods we decided suited us best, but it did involve a pretty hysterical process of elimination.

I do know, though, that whenever I eat pasta, I think of Lisa; it’s one of her favorite foods. It was her birthday last Saturday and although I wasn’t with her to celebrate, she’s was in my thoughts all day.

I thought of this meal since we made it together during her first visit to my Californian home. 

I was never really a pasta person until I started adding different veggies to the mix. This pasta carbonara is comforting, but also incorporate the brightness of some of my favorite springtime veggies. Since today is the first day of spring, this recipe is a nice one to transition into the new season. 

To keep the birthday celebration going and to celebrate the welcome of spring, you can whip up this recipe in no more than thirty minutes.

We hope you enjoy it, preferably in the company of someone who makes you laugh!

Pasta Carbonara with Spinach and Peas

This pasta dish can be made in an easy 30 minutes (or less) for a simple, yet elegant dinner at home. You can toss in extra veggies if you like and even add some grilled chicken or shrimp.

Ingredients:

½ pound whole wheat pasta noodles, such as spaghetti

3 egg yolks

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ teaspoon red pepper flakes

1 cup frozen peas

3 heaping cups fresh spinach

1/3 cup Parmesan cheese

Black pepper, to taste

Instructions:

1.     Cook the pasta according to instructions on the package.

2.     Beat the egg yolks and add 1/2 cup of the starchy water you’re using to cook the pasta. 

3.     Meanwhile, in a large skillet or pot, sauté the olive oil, garlic, red pepper flakes, and peas over medium heat for about 2 minutes.

4.     When the pasta is finished cooking, add the pasta to the skillet or pot. Pour the egg mixture over the pasta and toss quickly to coat the pasta (without cooking the eggs!)

5.     Remove the pasta from the heat and stir in the Parmesan cheese and fresh spinach until the spinach wilts. 

6.   Portion out into individual bowls and season with black pepper and additional Parmesan cheese, if desired.