Pasta with asparagus, mint pesto and poached egg

Pasta with asparagus, mint pesto and poached egg
  • Serves icon Serves 2
  • Time icon 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.


  • 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


  1. Cook the in plenty of boiling water until al dente, or according to packet instructions.
  2. Add the asparagus spears to the boiling pasta water for the last 2-3 minutes of the cooking time.
  3. Meanwhile, grill the pancetta until crisp.
  4. 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.
  5. Poach the 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.


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