Spring Egg Pasta

May 2009
Spring Egg Pasta

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Makes: 4 servings

Prep: 10 mins

Cook: 10 mins

  • 1/2 pound wide egg noodles
  • 1 cup sour cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 4 large eggs, hard-boiled3 chopped and 1 thinly sliced
  • 1/3 cup chopped fresh mint
  • Salt and pepper
  • 2 English cucumbers
  1. In a large pot of boiling, salted water, cook the egg noodles until al dente, about 5 minutes; drain and rinse with cold water.
  2. Meanwhile, in a large bowl, stir together the sour cream, lemon juice and olive oil. Stir in the scallions, chopped eggs and mint; season with salt and pepper.
  3. Using a vegetable peeler, peel the cucumber into long strands. Add to the sour cream mixture and toss; season with salt and pepper. Toss with the sliced eggs.
Tip Swap it
  • Use 1/4 cup chopped dill instead of the mint.