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.