linguine with pesto + poached egg
Serving Size: 4 | Total Time: 20 min.
linguine with pesto + poached egg
Serving Size: 4 | Total Time: 20 min.
1 lb CADIA® Organic Linguine Pasta
5 Tbsp. Pesto*
2 Tbsp. White Vinegar
Salt
Pepper
*Pesto:
2 Bunches Basil (about 5 cups fresh basil leaves)
4 Cloves Fresh Garlic
1/2 Cup CADIA® Organic Extra Virgin Olive Oil
2 Tbsp. Fresh Lemon Juice
1/4 tsp. Fine Sea Salt
1/2 Cup Water (lukewarm)
1/4 Cup Pine Nuts
1/2 Cup Fresh Parmesan Cheese, Grated
1. Bring a large pot of salted water to a boil over high heat.
2. Place another large pot with 3-inches of water and a Tablespoon of vinegar over medium low heat and bring to a bare simmer. Reduce heat to low and allow to sit.
4. Add linguine to boiling water and cook according to package directions.
5. When pasta is done, swirl the water in the second pot with a spoon and crack each egg into the water. Allow eggs to cook for approximately 2 minutes.
6. Meanwhile, toss pasta with the pesto*, season with salt and pepper, and place on 4 serving plates.
7. Carefully remove eggs from water with a slotted spoon and place on paper towel. When eggs are dry, place one egg gently on top of each plate of pasta.
8. Top with more pesto and serve.
*For the Pesto: Add the peeled garlic cloves to a food processor and mince. Add the basil, olive oil, lemon juice, salt, and pine nuts and begin to combine. Add the water 1 tablespoon at a time. Once the mixture is combined, add the grated parmesan cheese and pulse until the deired texture is reached.
