Tagliatelle with poached egg and leaf spinach

Name: Tagliatelle with poached egg and leaf spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Pine nuts; 1 glass (320 ml) dried tomatoes in oil; 100 g Parmesan cheese; 7-8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Wine vinegar; 4 Eggs (size M); 400 g Tagliatelle Noodles; 100 g young leaf spinach; 7-10 Tbsp Oil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Pine nuts
1 glass (320 ml) dried tomatoes in oil
100 g Parmesan cheese
7-8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
5 TABLESPOONS Wine vinegar
4 Eggs (size M)
400 g Tagliatelle Noodles
100 g young leaf spinach
7-10 Tbsp Oil

Directions

1
Brown the pine nuts in a pan without fat, remove them. Mix the tomatoes with the oil in the universal chopper. Add pine nuts and mix again briefly. Grate cheese and stir in olive oil. Season with salt, pepper and some sugar
2
Bring 1 litre of water to the boil in a wide pot. Season with salt and vinegar. Lightly brush a soup ladle with oil. Beat the eggs one after the other into the soup ladle and carefully slide them into the vinegar water. With a spoon, place the egg white over the egg yolk. Cook at low heat for about 4 minutes. Remove the eggs and let them drip off on a plate, keep warm
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Sort the spinach, wash and drain. Add the spinach to the noodles 1-2 minutes before the end of the cooking time and cook with them. Drain 150 ml pasta water. Drain the spinach and noodle mixture, put it back into the pot with the pesto, mix and dilute with some noodle water if necessary. Season again, arrange with poached eggs on plates, sprinkle with pepper