Spring pesto pasta with a poached egg by Delaney Mes

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Spring pesto pasta with a poached egg

  • Author: Delaney Mes
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes


An impressive and simple dinner. Comforting after a long day.



  • 200g 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


  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.


  • Serving Size: 2

Posted on

October 7, 2015