Scrambled Pasta and Spring Greens

We are so lucky to have Peacefield Farm’s fresh spinach from their hoop house already! If you can find fresh spinach and herbs (perhaps your own?), you too can have a breath of springtime on a plate:

Who doesn't love creamy pasta for dinner?

A Straight from the Farm Original recipe

 

Ingredients
½ lb (half the box) spaghetti or linguini, cooked
3 T. olive oil
2 cloves garlic, minced
1 green bell pepper, sliced thinly
¼ t. crushed red pepper flakes
5 large eggs (or 7 egg whites)
½ C. grated goat Parmesan, plus more for serving

1 cup fresh goat cheese
1 t. kosher salt
Freshly ground pepper to taste
2 C. (packed) mache, washed and trimmed
1 C. chopped sorrel or 3 Cups chopped spinach
½ C. finely chopped basil leaves*
*You can also use frozen basil puree, frozen into cubes.  One cube, thawed, worked perfectly.
Directions:

Heat the oil in a large skillet over medium heat and sauté the garlic, green pepper and red pepper flakes until the vegetables are tender and just barely starting to brown at the edges.  Meanwhile, in a medium bowl, whisk together the eggs, parmesan, fresh goat cheese, salt and pepper.  If using thawed basil puree, add it to the eggs and whisk well to combine.
Place the cooked pasta, mache and sorrel in the skillet and toss with tongs to get everything combined.  Pour over the egg mixture and toss until eggs begin to set up.  You may need to scrape the bottom of the skillet with the spatula to lift the eggs up a bit.  If using fresh basil, add it soon after the eggs and continue to toss to combine.
When eggs are set to your liking (about 4-5 minutes), remove skillet from heat and serve pasta with extra Parmesan.  Good reheated gently in the microwave.
(serves 6)

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