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- 8 ounces / 225 g cooked, leftover pasta
- 2 eggs
- fine grain sea salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens - anything quick cooking and fresh
- chopped avocado
- chopped herbs
Directions:View on 101 Cookbooks
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