1 bunch asparagus, trimmed and cut into bite size pieces
1 cup frozen peas
100g baby spinach
1/3 cup grated Parmesan cheese
8 poached eggs
Method
Boil pasta in a large pan of boiling water until al-dente.
Meanwhile, heat olive oil and margarine in a fry pan over medium high heat. Add asparagus, peas and spinach and cooked until vegetables have just softened.
Transfer cooked pasta with a slotted spoon from hot water to frying pan; mix well to coat.
Divide into serving bowls and sprinkle with parmesan, and top with soft freshly poached egg. Serve immediately
Tips & Hints
Break the egg yolk and stir into the pasta while still hot for a wonderful creamy pasta dish
