You are here

Pasto And Feta Tagliarini With Poached Eggs

admin's picture
  Tagliarini 12 Ounce (350 Grams)
  French beans 8 Ounce, cut into 3 pieces (225 Grams)
  Readymade pesto sauce 30 Milliliter (2 Tablespoon)
  Eggs 4
  Spanish onion 1 , halved and thinly sliced
  Garlic 1 Clove (5 gm), finely chopped
  Olive oil 45 Milliliter (3 Tablespoon)
  Bacon (streaky) rashers 4 , rinded and finely chopped
  Red wine vinegar 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Ground black pepper To Taste
  Feta cheese 4 Ounce, crumbled (100 Grams / 1 Cup)
  Freshly ground black pepper To Taste

Cook the pasta according to the packet directions.
Add the beans halfway through cooking.
Drain and return to the saucepan.
Add the pesto to taste and toss gently to coat.
Poach the eggs in water for 3-5 minutes or to your liking.
Drain and place in cold water to prevent further cooking and the yolks hardening.
Meanwhile, fry (saute) the onion and garlic in the oil for 3 minutes until softened but not browned.
Add the bacon and fry for a further 2 minutes, stirring.
Add the contents of the pan to the pasta and beans with the vinegar, a little salt and pepper and the cheese.
Toss gently.
Pile on to serving plates and top each with a poached egg.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)