I say 15 minutes, but that's once you're familiar with doing it and then you've got to add 10/15 minutes cooking time on realistically. Still quick and easy though and if you want to eliminate the bacon to keep the calories down, the flavour will still be great.
Spaghetti tossed in a Pea & Mint Pestowith spring onions, bacon and poached egg.
Serves 4What you need:
- Food Processor
- Saucepan for spaghetti
- Frying pan
- 300g spaghetti
- 200g baby spinach (optional)
- Pack of smoked back bacon
- 5 spring onions
- 300g frozen petit pois peas
- 3 large sprigs of fresh mint
- 40-50g pine nuts
- 2 cloves of garlic
- 40-50g of parmesan cheese
- 3 tablespoons of vegetable oil
- 3 tablespoons of olive oil
- 1 teaspoon of white wine vinegar (for the egg poaching)
- 4 large 'happy' green range eggs
Boil some water in your saucepan and get your spaghetti done. When draining, hold back 150ml of the water to use later. Toss your spinach, if you're using it, in the spaghetti so that it wilts.
What to do:
Meanwhile, start frying your bacon and spring onions in either a little olive oil or butter (naughty, but nice!).
Grab your food processor and throw in the garlic, peas, mint, pine nuts (toast them a little first to maximise the flavour) parmesan, pasta water and oil. Once blended, set aside in a bowl ready to use.
Now get some water boiling/turning in a pan for your poached eggs and add the wine vinegar. Gently crack in your eggs, two at a time and cook gently for 2 minutes. Repeat with the other two and place them on kitchen paper to absorb excess water if you need to.
Now your bacon should be crispy and spring onions soft and gooey, so throw them in with your pasta and spinach, then gently turn the pea pesto in to the mix too, so that everything is nicely combined and ready for you to pop your perfectly poached egg on top of and serve.