Pesto tagliatelle with spinach and poached egg

Name: Pesto tagliatelle with spinach and poached egg
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 5 TABLESPOONS White wine vinegar; 1 TABLESPOON pine nuts or almond slivers; 30 g Parmesan (piece); 200 g young leaf spinach; 400 g Noodles (e.g. tagliatelle); 4 fresh eggs (Gr. M); 100 g red pesto (glass); 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

A practical ingredient in the turbo kitchen is pesto from the glass. With spinach, pine nuts and egg it becomes a quick pasta dish

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
5 TABLESPOONS White wine vinegar
1 TABLESPOON pine nuts or almond slivers
30 g Parmesan (piece)
200 g young leaf spinach
400 g Noodles (e.g. tagliatelle)
4 fresh eggs (Gr. M)
100 g red pesto (glass)
7-10 Tbsp Pepper

Directions

1
Boil up plenty of salted water for the pasta. For the eggs, boil 1 l salted water with vinegar. Roast the pine nuts in a pan without fat until golden brown. Remove and chop. Grate cheese. Clean and wash the spinach.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Beat the eggs and carefully slide them into the boiling vinegar water. Cook over low heat for about 3 minutes. Lift out the poached eggs and let them drip off on kitchen paper.
3
Add the spinach to the noodles and cook briefly. Drain the noodles together with the spinach, collecting approx. 100 ml noodle water. Put the noodles together with the spinach back into the pot. Add pesto, pine nuts, cheese and pasta water to the pasta. Mix everything and arrange with the eggs, season with pepper.
4
Poach: Break the eggs one by one into a cup. Slide one after the other into boiling water. When cooking, press the egg white gently against the egg yolk with two tablespoons while turning.