Spring pesto pasta with a poached egg by Delaney Mes

Spring pesto pasta with a poached egg by Delaney Mes

4.0 from 7 votes
Recipe by Delaney Mes Course: Lunch, DinnerCuisine: VegetarianDifficulty: Medium
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

An 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.

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