Pasta with asparagus, mint pesto and poached egg

(from Elyce123’s recipe box)

Source: delicious. May 2005

Cook time: 15 minutes
Serves 2 people

Categories: May

Ingredients

  • 250g pasta
  • 250g asparagus
  • 4 slices of pancetta
  • bunch of mint leaves
  • 100ml olive oil
  • 50g Parmesan, grated
  • 2 eggs

Directions

  1. Cook the pasta in boiling water until al dente, or according to packet instructions. Add the asparagus to the boiling pasta water for the last 2-3 minutes of the cooking time.

  2. Meanwhile, grill the pancetta until crisp. Blend the mint leaves and olive oil in a food processor, to make a purée. Stir in the Parmesan, lots of black pepper and set aside.

  3. Poach the eggs in barely simmering water for 3-4 minutes. Meanwhile, drain the pasta and asparagus, then mix in the mint pesto. Divide between 2 plates. Crumble over the pancetta, sprinkle with extra Parmesan and mint, then top with a poached egg.

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