Angel Hair Pasta is extremely fine pasta. It works well with light, delicate sauces and seasonal vegetables, such as snow peas and asparagus. The warm poached egg mixed with the pungent flavours of the rocket pesto adds depth and complexity to the dish.
Angel Hair Pasta with Rocket Pesto and Poached Egg Recipe
Serves 4
Ingredients:
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
Rocket Pesto
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
Method:
To make rocket pesto, 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.
To poach the eggs, fill a saucepan with cold water. Add vinegar and 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.
