Pea & Pesto Spaghetti

This vibrant spaghetti recipe takes classic pasta and pesto up a notch by topping it with an oozy poached egg.

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

1. Meanwhile, cook the spaghetti to pack instructions, adding the peas for the final two minutes, then drain, reserving 1 tbsp cooking water. Allow to steam-dry for 1 min, then transfer to a large serving bowl and cover.

 

2. Refill the pan with water and bring to a simmer. Make a whirlpool in the centre by stirring rapidly with the handle of a wooden spoon. When the whirlpool has almost completely subsided, crack the eggs directly into it. Poach the eggs for 3 mins over a gentle heat, then transfer to a plate with a slotted spoon.

3. Toss the pesto through the spaghetti with the reserved cooking water, then divide between 4 bowls or plates.

4. Top with a poached egg, grated cheese and some black pepper. Serve with a side of garlic bread.

Ingredients

  • 300g frozen peas
  • 1 jar of Tesco Classic Green Pesto 190G
  • 350g Tesco Spaghetti Pasta 
  • 4 x Tesco Mixed Irish Eggs
  • Tesco Grated Pecorino Cheese 50G to serve
  • Hearty Food Co. Garlic Baguette 170G

Ingredients

  • 300g frozen peas
  • 1 jar of Tesco Classic Green Pesto 190G
  • 350g Tesco Spaghetti Pasta 
  • 4 x Tesco Mixed Irish Eggs
  • Tesco Grated Pecorino Cheese 50G to serve
  • Hearty Food Co. Garlic Baguette 170G

Preparation

1. Meanwhile, cook the spaghetti to pack instructions, adding the peas for the final two minutes, then drain, reserving 1 tbsp cooking water. Allow to steam-dry for 1 min, then transfer to a large serving bowl and cover.

 

2. Refill the pan with water and bring to a simmer. Make a whirlpool in the centre by stirring rapidly with the handle of a wooden spoon. When the whirlpool has almost completely subsided, crack the eggs directly into it. Poach the eggs for 3 mins over a gentle heat, then transfer to a plate with a slotted spoon.

3. Toss the pesto through the spaghetti with the reserved cooking water, then divide between 4 bowls or plates.

4. Top with a poached egg, grated cheese and some black pepper. Serve with a side of garlic bread.