This is a light and satisfying pasta dish.
Ingredients
- 250g pasta
- 250g asparagus spears
- 4 slices pancetta
- Good bunch of mint leaves
- 100ml good quality olive oil
- 50g grated Parmesan
- 2 eggs
Method
- 1. Cook 250g pasta of your choice in plenty of boiling water until al dente, or according to packet instructions.
- 2. Add 250g asparagus spears to the boiling pasta water for the last 2-3 minutes of the cooking time.
- 3. Meanwhile, grill 4 slices pancetta until crisp.
- 4. Put a good bunch of mint leaves into a food processor with 100ml good-quality olive oil, then blend to a purée. Stir in 50g grated Parmesan, lots of black pepper and set aside.
- 5. Poach 2 eggs in barely simmering water for 3-4 minutes.
- 6. Meanwhile, drain the pasta and asparagus, then mix in the mint pesto. Divide between 2 plates. Crumble over the pancetta, sprinkle with extra Parmesan and mint, then lift out the poached eggs with a slotted spoon and place on top.