Spring pesto pasta with a poached egg by Delaney Mes

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Spring pesto pasta with a poached egg by Delaney Mes
Spring pesto pasta with a poached egg
Serves 2
An impressive and simple dinner. Comforting after a long day.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 200g fettucine
  2. Pinch salt
  3. 2 eggs
  4. 1 tbsp white vinegar
  5. 2 tbsp good quality pesto of your choice – basil is good
  6. 1 tbsp lemon zest
  7. Pinch chilli flakes
  8. 2 tbsp chopped fresh mint
  9. 2 tbsp chopped fresh parsley
  10. 2 tbsp chopped fresh basil
  11. 2 tbsp parmesan, finely grated
  12. Sea salt and freshly cracked black pepper
  13. Drizzle good quality olive oil
Instructions
  1. Cook the pasta in plenty of salted boiling water until al dente.
  2. To poach the eggs, fill small frying pan with water and bring to a rolling simmer. Add the vinegar.
  3. Crack the eggs one at a time into a small dish. Lower it carefully into the water, then remove the dish as the egg starts to set. Allow to simmer for about 4 minutes.
  4. Stir the pesto, lemon zest, and chillli flakes through the pasta, and dish up on to serving plates. Add an egg to each plate.
  5. Garnish with fresh herbs, parmesan, salt and pepper, and olive oil.
I Love Eggs http://eggs.org.nz/
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Posted on

October 7, 2015