Green pasta pesto with poached egg and carrot strips
Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:
And this is how it's done.
INGREDIENTS (for 4 servings)
- 450 g spelt spaghetti
- 1 handful of fresh spinach
- 1 small handful of fresh garden cress
- 1/2 bunch of fresh basil
- 1 clove of garlic
- 100 g parmesan (or mountain cheese)
- 50 g almonds
- 4 Typs virgin olive oil
- 120 ml oat or almond milk
- 1/2 lemon, juice and dzest
- salt, ground pepper
- 4 carrots
- 1 tbsp butter
- 1/2 lemon
- salt
for the poached eggs
- 4 organic eggs
- 1 tbsp white wine vinegar
- salt, ground pepper
METHOD
- For the pesto, add spinach with cress, basil, garlic clove, freshly grated cheese, almonds, olive oil, oat milk, lemon juice + zest, salt and pepper to a high-powered bender (e.g. Vitamix) and blend to a fine pesto. Taste and set aside.
- Cut the carrots into fine strips with a vegetable peeler. Heat some butter in a frying pan. Sauté the carrot strips for 3-4 minutes. Season with salt and lemon juice.
- Boil water in a pot, add salt and cook the pasta al dente, depending on the type. Strain. Put pasta back into the pot, add the green pesto and mix.
- For the poached eggs, boil water in a saucepan, add vinegar and a pinch of salt. Crack the eggs one at a time into a cup and carefully slide them into the water (making a swirl in the water beforehand with a wooden spoon handle – so just swirl around in circular motions). Shape the egg in the water with the wooden spoon (i.e. place the egg white around the yolk) and let it gently simmer bowl boiling point for about 3-4 minutes (the water should not boil). Lift out the eggs, drain.
- Serve the poached eggs on pasta. Arrange the carrot strips next to them and sprinkle with a few chopped almonds if desired.
