Wait is it spring still? No, but this recipe is easy to make seasonal. Here is how we have done it here:
warm egg with asparagus
warm egg with scapes and parley
warm egg with sauteed radish greens, shredded radish, and dill
warm egg with beet greens and diced beets
Point being, boil some pasta, add it to a pan that just sauteed something green in butter and olive oil. Add a bit of pepper and parmesan. Top with a very nice egg that has been poached but remains soft. Have the diner break the yolk and stir while still very hot. Heavenly supper.
So this is not a recipe but instead a call to arms. Unless you have some sort of health concern or fear that keep you away from a raw egg, they add a wonderful creaminess to a veggie pasta and really make the meal stick to the ribs.
Recipe or not, I think it is very pasta-centered, so I thought I would send it on to Pasta Presto started by Ruth of Once Upon a Feast and hosted by Gay of A Scientist in the Kitchen