Basil Sauce Pasta with Potato and Boiled Eggs

1. 1

   Let's make the basil sauce.

2. 2

   Blend 20 leaves fresh basil, 1 clove garlic, 1/2 tablespoon salt, 3 tablespoon pine nuts into a blender.

3. 3

   Add 150-200 ml of olive oil and blend some more.

4. 4

   (You can store this for 3 months in a glass bottle and in the fridge.)

5. 5

   Boil lots of water in a pot.

6. 6

   Add salt and cook the pasta (al dente).

7. 7

   Chop the potato into large chunks.

8. 8

   While the pasta is still cooking, add the eggs and the potato to cook everything together.

9. 9

   (Use a kitchen timer to make the boiled eggs soft-set and the potato soft enough to crumble.)

10. 10

    Mix 3 tablespoons of the sauce from Step 1 and 3 tablespoons of parmesan cheese in a bowl.

11. 11

    Stir in a small amount of the cooking water from the pasta if the sauce is too thick.

12. 12

    When the pasta is cooked, drain well and add into the bowl from Step 4 to toss.

13. 13

    Also mix in the potato.

14. 14

    (It should be crumbly for best results.)

15. 15

    Peel the boiled eggs and break into 4 pieces with your hands.

16. 16

    Add into the bowl from Step 5 and toss lightly to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.