The combination of pasta, pesto and soft boiled egg is my epitome of comfort eating. I am bone tired after a very busy Eid weekend and fed up with rich, festive food…now all I want to eat is something comforting, healthy and tasty. What comes to mind that fulfils these requirements is warm pasta, flavourful pesto and oozy soft egg.

Spinach pesto is an easier variation for me of the traditional basil pesto…fresh spinach leaves being in abundance almost all year round in Lahore. Spinach is also one of the vegetables that my kids eat without frowning…
So here I am…on my couch, listening to Chiquitita by ABBA, with a yummy plate of pasta in my lap…total bliss 🙂

For Fettuccine with Spinach Pesto and Soft Boiled Egg :

1/2 packet ( 250 g)Fettuccine pasta
1 cup spinach, blanched and puréed
2 tablespoons parsley, chopped
2 tablespoons lemon juice
1/2 teaspoon salt or to taste
1 teaspoon black pepper
2 cloves garlic
1/4 cup olive oil
1/4 cup Parmesan cheese
1/3 cup toasted walnuts
4 eggs, soft boiled

This is what you do :
Cook pasta in salted water till al dente. Lightly toast walnuts. To blanche the spinach leaves drop them in a pan of boiling water for 20 seconds, spoon them out with a slotted spoon. Immediately drop them in a bowl of iced water. Leave till their temperature drops to room temerature level. Squeeze all the water out of them. Add blanched spinach, parsley, lemon juice, salt, pepper, garlic, walnuts and olive oil in a food processor and blend till smooth. Stir in the cheese till the sauce comes together. Pour this spinach pesto over pasta, mix. Serve pasta in individual plates and top with soft boiled eggs.
To soft boil eggs, boil water in a deep sauce pan. Turn heat down to a simmer, add eggs. Let simmer for 5-6 minutes. Scoop out the eggs and dip in cold water for 1 minute. Carefully peel off the shells, eggs should be with firm whites and runny yolks.

Makes 4 servings

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