Bring a large pot of water to a boil. Liberally season with salt.
Meanwhile, fill a medium sized saucepot 3/4’s full with water. Bring up to a simmer then add in the vinegar. The water should just start to boil and look like sparkling water. Crack 1 egg into a small bowl. Using a slotted spoon make a whirlpool in the middle of the pot then gently pour in the egg. Cook for 2-3 minutes or until the white is set but the yolk is still runny.
Remove to a plate and continue with remaining eggs. Set aside while you make the pasta, keeping the water warm on low.
Drop the pasta and cook per package directions until al dente.
While the pasta cooks bring a 12-inch high sided skillet up to heat over medium. Add in the butter, once melted add in the green onions, garlic and lemon zest. Cook for 2 minutes then add in the spinach. Cook until wilted, stirring often, about 2 minutes. Season with salt and pepper.
When ready, add the pasta to the skillet along with the asparagus and peas. Toss to combine then add in the lemon juice and liberally season with salt and pepper. Toss and taste for seasoning.
To serve tong some of the pasta into a shallow dish. Add 1 egg at a time back into the warm water to heat through then place on top of the pasta. Sprinkle with black pepper and parmesan. Continue with remaining bowls. Alternatively, to serve family-style, pour the pasta into a large, shallow bowl. Add all of the eggs to the warm water for 30 seconds to reheat then place on top of the pasta. Serve immediately.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Organic Valley