Summer pesto pasta with poached eggs

This is a delicious, and fresh recipe, perfect for the summer. This can be enjoyed for lunch or dinner. This is a simple 20-minute recipe and serves two.

Ingredients

  • 2 cups of pasta of your choice
  • 2 cups of chopped asparagus
  • 4 slices of pancetta
  • A handful of mint leaves
  • 6 tbsp of olive oil (can add more)
  • 1/2 cups of Parmesan
  • 2 eggs
  • Salt and pepper to taste

Instructions

  1. Cook the pasta until al dente.
  2. Add the asparagus to the boiling pasta water for the last 2-3 minutes of the cooking time.
  3. Start cooking the pancetta until it is crispy.
  4. Add the mint and olive oil into a food processor and blend until it is a puree. Stir in the Parmesan cheese, add salt and pepper to taste. Set aside.
  5. Poach the eggs in barely simmering water for 3-4 minutes. Make sure to add a tbsp of white vinegar to the water.
  6. Once the pasta is cooked to your liking, drain the pasta and asparagus, then mix the mint pesto. Divide it into two plates. Crumble over pancetta, sprinkle with extra Parmesan cheese and mint. Add the poaches egg and enjoy it!