Pasta With Arugula Pesto And Egg

1. 1

   Place nuts in a small skillet or frying pan (not nonstick). Place over medium heat and toast, stirring frequently, until lightly browned and fragrant. Remove from the heat and let cool completely.

2. 2

   Pile about 1/3 of the arugula and garlic in the center of a large cutting board, and use a large sharp chef's knife or vegetable cleaver to chop the mixture very fine. Add another 1/3 of the arugula and garlic, and chop again until very fine. Add the final 1/3 of the arugula and garlic, and chop again until very fine.

3. 3

   Add toasted cooled nuts, a handful at a time, chopping between each addition. Add Parmesan cheese, a handful at a time, chopping between each addition. The pesto is ready when you can press it into a lump and have it more or less stick to itself.

4. 4

   Transfer the pesto solids to a small bowl or container and pour over olive oil to cover the top. Set aside until needed.

5. 5

   Bring a large pot of water to a boil, and salt the water generously. Add pasta and cook until it's al dente. Drain thoroughly and set aside.

6. 6

   Turn the heat down to medium-low, and gently crack eggs into the water. Poach for 3-4 minutes, or until the whites are set but the yolk is still thickly runny. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.

7. 7

   Stir together the pesto solids and oil, then pour over pasta and toss to combine. Season with salt and pepper to taste. Serve with a poached egg on top of each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.