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Angel Hair Pasta with Poached Egg

Don't undermine the simplicity of this recipe, its big and complex on flavours and textures with crunchy beans, soft creamy egg and sharp pesto.

Angel Hair Pasta with Poached Egg

Serves 4

½ cup rocket leaves

¼ cup flat-leaf parsley

¼ cup parmesan, finely grated

1 garlic clove, finely chopped

2 tbsp toasted pinenuts

⅓ cup olive oil

1 tbsp white vinegar

4 fresh free-range eggs

375g angel hair pasta

100g snow peas, sliced lengthways

1 bunch asparagus, trimmed, shaved lengthways

shaved parmesan, to serve

Place rocket, parsley, parmesan, garlic and pinenuts in the bowl of a food processor; process until finely chopped. Add oil in a thin, steady stream. Taste and season with salt and freshly ground black pepper.

Fill a saucepan with cold water. Add vinegar; bring to the boil. Reduce heat to a simmer.

Break an egg into a saucer. Stir water to create a whirlpool. Slip egg into the water. Cook for 3 minutes or until cooked as desired. Set aside gently. Repeat with remaining eggs.

Meanwhile, cook pasta in a large saucepan of boiling water until al dente. Add snow peas and asparagus. Cook for a further minute. Drain well.

Divide among bowls. Top pasta with rocket pesto and poached egg. Sprinkle with shaved parmesan to serve.

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