Malfadine with watercress pesto

Name: Malfadine with watercress pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 bunch (approx. 200 g) Watercress; 30 g Pine nuts; 25 g Parmesan cheese; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g green asparagus; 400 g Mafaldine noodles; 4 TABLESPOONS Vinegar; 4 Eggs (size M); 7-10 Tbsp Oil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 bunch (approx. 200 g) Watercress
30 g Pine nuts
25 g Parmesan cheese
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g green asparagus
400 g Mafaldine noodles
4 TABLESPOONS Vinegar
4 Eggs (size M)
7-10 Tbsp Oil

Directions

1
Wash the watercress, shake dry and pluck the leaves from the stems. Roast the pine nuts in a pan without fat. Take them out and let them cool down. Grate cheese. Put 3/4 of the watercress, cheese, pine nuts and olive oil into a high mixing bowl and mix finely with a hand blender. Season pesto with salt and pepper
2
Wash the asparagus, cut off the ends and cut the stalks in half lengthwise. Cook the pasta in boiling salted water according to the instructions on the packet. Brush the grill pan with oil and grill the asparagus spears in portions for 4-5 minutes while turning. Season with salt and pepper
3
Bring about 2 litres of water to the boil in a tall narrow pot. Add vinegar. Beat the eggs one after the other into a cup. Make a whisk in the vinegar water and let the eggs slide into the whisk one by one. Cook for about 4 minutes. Lift them out and let them drip off on kitchen paper. Drain the pasta, collecting 100 ml of cooking water if necessary
4
Mix the pasta, remaining watercress and pesto, if necessary dilute with some cooking water. Arrange noodles on plates. Arrange asparagus and 1 egg on each plate. Serve immediately