Pasto And Feta Tagliarini With Poached Eggs
|Tagliarini||12 Ounce (350 Grams)|
|French beans||8 Ounce, cut into 3 pieces (225 Grams)|
|Readymade pesto sauce||30 Milliliter (2 Tablespoon)|
|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)|
|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.
Pile on to serving plates and top each with a poached egg.