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Spring Egg Pasta Recipe


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     Spring Egg Pasta

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20 min

1/2 lb wide egg noodles
1 cup sour cream
1/4 cup fresh lemon juice
2 tbsp extra-virgin olive oil
1 bunch scallions, thinly sliced
4 large eggs, hard-boiled--3 chopped and 1 thinly sliced
1/3 cup chopped fresh mint
Salt & pepper
2 English cucumbers

In a large pot of boiling, salted water, cook the egg noodles until al dente, about 5 mins; 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 & pepper. Toss with the pasta. Top with the sliced egg.

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