garbanzopalooza

A blog by ordinary people about living an extraordinary life

Giada’s Cabonara (with a twist)

Once again I headed to Giada’s Kitchen for this recipe, but added my own slight twist.  The basil sauce calls for 2 egg yolks, but to cut back on cholesterol and the possible dangers associated with raw eggs, I used Greek yogurt in its place.

Ingredients for the basil sauce

  • 1 garlic clove, minced
  • 1/4 cup of plain Greek yogurt
  • 1 teaspoon of Dijon mustard
  • the juice of 1/2 a lemon
  • large bunch of basil leaves (probably about 1/4 cup)
  • salt and pepper to season
  • pinch of chipotle powder
  • 1/4 cup of oil (mix of vegetable and extra virgin olive oil)

Combine all the ingredients except the oil in a food processor.  Blend until smooth.  Slowly drizzle in the oils and pulse to combine,  Season with salt and pepper.

Bring a large pot of water to boil.  Add a bunch of asparagus, banded together, and boil for 4 minutes.  Remove, drain and  allow to cool.  Cut the asparagus into bite-sized piece.  Place the asparagus in a large bowl.  Add about 1/2 of the basil sauce and mix.

Cook the pasta in the same water you boiled the asparagus in.  We used fresh pasta, so it takes 2-3 minutes to cook.  Add the pasta to the bowl with the asparagus.  Mix in the remaining basil sauce.  Top with shaved Parmesan cheese.

Fry an egg to your liking (I am not very good at frying eggs, so they generally do not look very pretty, but still taste good).

Top the pasta with the fried egg.

I guess we can make this again 🙂

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This entry was posted on March 3, 2012 by in Healthy living, Menus, Peter Waterman's posts and tagged , , , , .
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