Egg Pesto Pasta Recipe
Follow this recipe to prepare a delicious Egg Pesto Pasta, a quick and flavorful dish featuring pasta tossed with pesto sauce and topped with a perfectly poached egg.
Equipment
- 1 Pot For boiling pasta
- 1 Saucepan For poaching egg
Ingredients
- 200 g Pasta Your choice of pasta
- 1/2 cup Pesto sauce Store-bought or homemade
- 2 Eggs For poaching
- to taste Salt
- to taste Black pepper
Instructions
- Cook pasta in a pot of salted boiling water according to package instructions.
- Drain and reserve some pasta water, then return pasta to the pot.
- Add pesto sauce to the pasta and toss to coat. If needed, add reserved pasta water to reach desired consistency.
- Bring a saucepan of water to a gentle simmer and add a splash of vinegar.
- Crack each egg into a small bowl and gently slide it into the water.
- Poach eggs for about 3-4 minutes, until whites are set and yolks are still runny.
- Carefully remove eggs with a slotted spoon and place on a paper towel to drain.
- Divide pasta between plates and place a poached egg on top of each.
- Season with salt and black pepper. Serve immediately.
Notes
Use gluten-free pasta and vegan pesto for dietary restrictions.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 58gProtein: 18gFat: 20gSaturated Fat: 5gCholesterol: 185mgSodium: 300mgPotassium: 240mgFiber: 3gSugar: 2gVitamin A: 25000IUVitamin C: 1.2mgCalcium: 800mgIron: 0.4mg
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