Pasta, Pesto and Eggs!
If you are like me – seeking comfort food at the drop of a hat – then you might enjoy the simplicity and high deliciousness quotient of this pasta. Despite the carbs packed in pasta, what makes them exciting are their shapes and sizes, from the straightforward linguine to cinched bow-shaped Farfalle. Many grocery stores with large international aisles carry so many varied forms of pasta, it’s hard to resist!
Pasta is great with the most commonly used red and white sauces, but another kind that helps keep it light is freshly made pesto. So sometimes when I need to stir up a quick meal for myself (the h man isn’t quite a fan!), I put a pot of water on boil and pull out whichever pasta’s in the pantry. To add the much-needed protein – an egg will do, thank you!
So here goes for a meal that will get you hooked to pasta with pesto and egg.
Total Prep Time: 20 mins
1 packet of pasta (I used spinach Farfalle),
5 cups of water (on boil for pasta),
2 tbsp Olive oil,
3/4 to 1 cup of Pesto,
Boiled eggs- 1 per head or as needed,
3-4 cups of water to boil eggs,
1/4 cup Goat Cheese (or any crumbly cheese of your liking),
Salt and Pepper to taste,
A sprinkling of Red Chilli flakes.
Let’s get started:
Start by collecting all ingredients.
Next put two pots of water on the stove to boil. Add a pinch of salt to this and also 1 tbsp of olive oil. You could also use another cooking oil. Once water comes to a boil, add pasta, and cook on medium high until cooked. Do not leave it al dente since our sauce will be at room temperature. Often al dente pasta gets a chance to continue cooking tossed of mixed in a pan with warm sauce.
While pasta is cooking on one side, use the other pot to boil eggs. Add eggs at room temperature and then bring the pot a boil. Then reduce heat and keep cooking at medium for a minute or two. Remove from heat, drain water and keep aside to cool.
After the pasta is done, drain it and run cool water through it. Drizzle 1 tbsp of olive oil and toss. An easy way to make sure all pasta is coated is to rub it with your fingers.
If you have pesto at home, this is the time to bring it out and get ready to assemble your meal. You could use store-bought pesto or make your own by following our recipe here. Pesto is an extremely versatile sauce. You can use any green herbs, or a combination of spinach and herbs with pine nuts, almonds or even peanuts and with or without cheese.
I assembled my plate with a bed of pasta, topped with pesto, crumble of goat cheese topped with a boiled egg and garnished with pepper and chilli flakes. Ta da! Dig in and so I did 😊