Fall in love with this simple yet elegant twist on a classic Italian dish! Spaghetti with Pesto and Egg is the ultimate comfort food, perfect for a quick weeknight dinner, a satisfying lunch, or even a surprisingly hearty breakfast. The vibrant, aromatic homemade pesto coats every strand of spaghetti, while the perfectly cooked soft-boiled egg adds a luxurious, creamy sauce of its own when you break the yolk. It's a beautiful, delicious, and incredibly easy meal to prepare.
Spaghetti with Pesto and Egg
Spaghetti with Pesto and Egg Ingredients
- 120 g spaghetti
- 2 chicken eggs
- small bunch of green basil
- 30 g cashews or pine nuts
- 30 g Parmesan cheese
- 30 g extra virgin olive oil
- 1 thick slice of lemon
- 1 clove of garlic
- salt, pepper, and butter to taste
How to Make Spaghetti with Pesto and Egg
Pluck the basil leaves from the stem and place them in the bowl.
Add a small clove of garlic.
Add toasted cashews or pine nuts.
Start by making the sauce, which is convenient to do in a blender. Pluck the basil leaves from the stems and place them in the blender bowl. Do not use the stems; they are fibrous, tough, and can spoil the sauce.
Add a pinch of salt to the bowl. Add a small clove of garlic. Squeeze and strain the juice from a thick slice of lemon.
Add toasted cashews or pine nuts. In Italy, pesto is made with seeds from the stone pine (pignoli), which taste very similar to pine nuts.
Pour in extra virgin olive oil.
Pour in extra virgin olive oil. The oil should be high-quality and flavorful, as it also affects the taste of the sauce.
Blend the sauce until smooth.
Cook according to the manufacturer's recommendations on the package.
Season the cooked spaghetti with butter to your taste and pesto sauce.
Add grated Parmesan cheese to the bowl. Blend the sauce until smooth. If a regular blender isn’t powerful enough, use an immersion blender, which will easily turn the ingredients into a smooth sauce without lumps. You can increase the quantity of ingredients to make more sauce; it will keep in the refrigerator for several days in a tightly sealed jar.
Bring 2 liters of water to a boil and add salt. Place the spaghetti in the boiling water. Cook until done according to the package directions. Drain the cooked spaghetti in a colander. Don’t overcook the spaghetti; cook it al dente, which is very Italian.
Season the cooked spaghetti with butter to your taste and the pesto sauce. Mix well and arrange it in a mound on a plate.
Cut the egg in half and place it on the spaghetti. Sprinkle with ground black pepper. Garnish with a basil leaf and serve immediately.
Place the chicken eggs in cold water and bring to a boil. Immediately turn off the heat and leave the eggs in the hot water for 4 minutes. Cool them down and peel off the shells. This will give you a soft-boiled egg—the white will be cooked, and the yolk will be runny. Cut the egg in half and place it on the spaghetti. Sprinkle with ground black pepper. Garnish with a basil leaf and serve immediately.
And there you have it—a stunning plate of Spaghetti with Pesto and Egg that's as delightful to look at as it is to eat! Don't hesitate to customize it to your liking. A handful of cherry tomatoes, a sprinkle of red pepper flakes, or some toasted breadcrumbs would all be wonderful additions. Serve it fresh and hot, perhaps with a simple green salad on the side, and enjoy a taste of Italy in your own kitchen. Buon appetito!
0 comments