Spring pesto pasta with a poached egg by Delaney Mes
Course: Lunch, DinnerCuisine: VegetarianDifficulty: Medium
Servings
2
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesAn impressive and simple dinner. Comforting after a long day.
Ingredients
200 g fettucine
Pinch salt
2 eggs
1 tbsp white vinegar
2 tbsp good quality pesto of your choice – basil is good
1 tbsp lemon zest
Pinch chilli flakes
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
2 tbsp parmesan, finely grated
Sea salt and freshly cracked black pepper
Drizzle good quality olive oil
Directions
- Cook the pasta in plenty of salted boiling water until al dente.
- To poach the eggs, fill small frying pan with water and bring to a rolling simmer. Add the vinegar.
- 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.
- Stir the pesto, lemon zest, and chillli flakes through the pasta, and dish up on to serving plates. Add an egg to each plate.
- Garnish with fresh herbs, parmesan, salt and pepper, and olive oil.