Pasta with egg and avocado

This pasta with egg, avocado and green beans is a quick and nutritious way to use up leftover cooked pasta and boiled eggs. It takes just a few minutes to put together, making it ideal for a quick lunch, packed lunch or light supper. The creamy dressing is made with egg yolks, Greek yoghurt and a little Dijon mustard, so there’s no need for mayonnaise. Green beans add freshness and crunch, while avocado provides a creamy texture and healthy fats. Fresh herbs bring everything together, and you can use whatever you have available — parsley, basil, dill, mint or chives all work well.

Print Recipe

Prep Time 5

Total Time 5

Servings: 2

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

2 cups cooked pasta
100 g green beans
1 avocado
2 boiled eggs
2 tbsp Greek yoghurt
¼ tsp Dijon mustard
2 tbsp chopped fresh herbs such as parsley, basil, dill, mint or chives
Freshly ground black pepper
Salt if needed

Method

Blanch the green beans in boiling water for 2–3 minutes, or steam until just tender. Rinse under cold water, drain and set aside.
Peel the boiled eggs and separate the yolks from the whites. Put the yolks into a small bowl and mash them with the Greek yoghurt and Dijon mustard until creamy.
Put the cooked pasta into a mixing bowl. Add the egg-yolk dressing and chopped fresh herbs, and toss well to coat the pasta.
Chop the egg whites into small pieces and add them to the pasta.
Cut the green beans into bite-sized pieces and add them to the bowl.
Cut the avocado flesh into small chunks and gently fold it into the salad.
Season with freshly ground black pepper and salt if needed. Toss gently and serve immediately.

Pasta with egg and avocado