Spring Egg Pasta

Publish date:
Spring Egg Pasta
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


In a large pot of boiling, salted water, cook the egg noodles until al dente, about 5 minutes; drain and rinse with cold water.

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.

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.