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Pasta with asparagus, mint pesto and poached egg

Name: Pasta with asparagus, mint pesto and poached egg
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 250g pasta, of your choice; 250g asparagus spears; 4 slices pancetta; Good bunch of mint leaves; 100ml good quality olive oil; 50g grated Parmesan; 2 eggs

Easy
May 2005

Easy
May 2005

Test kitchen approved

Serves 2
Ready in 20 minutes

A simple but fresh recipe that’s ready in 20 minutes. The asparagus and eggs give it a fresh element while the pasta adds sustenance.

For something similar, you could try our cacio e pepe with asparagus.

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Ingredients

250g pasta, of your choice
250g asparagus spears
4 slices pancetta
Good bunch of mint leaves
100ml good quality olive oil
50g grated Parmesan
2 eggs

Method

Cook the in plenty of boiling water until al dente, or according to packet instructions.
Add the asparagus spears to the boiling pasta water for the last 2-3 minutes of the cooking time.
Meanwhile, grill the pancetta until crisp.
Put the mint leaves into a food processor with the olive oil, then blend to a purée. Stir in the Parmesan, lots of black pepper and set aside.
Poach the eggs in barely simmering water for 3-4 minutes.
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.