This is less a serious recipe and more an ode to summer in all it’s blast-furnace glory. Basil season is at its peak here in Northern California and has been on my mind a lot lately, even though it hasn’t been finding its way to my plate. (This is something I plan to remedy very, very soon.)
A very large basil plant inhabits my kitchen but this isn’t about that plant or really about fresh basil at all. It’s about pesto and simplicity. I’ve had a jar of pesto waiting for my attention for a while and this dish was made using that ready-made pesto, but if you want to make your own, take a look at this traditional pesto recipe by Elise at Simply Recipes or This pesto recipe by the always amazing Lydia of The Perfect pantry. Either one will get you up and running in making your own fresh pesto.
If you are new to poaching eggs, check out this article by Deb at Smitten Kitchen or check out this video on egg poaching from Slashfood. It may seem daunting at first, but it really is easy once you get the hang of it. And remember, fresher is better for poaching!
It’s been hotter than H. E. Double-toothpicks around here lately, so instead of using sausage or chicken as a protein I chose to top the pesto with a poached egg, both for the lightness of it and for the creaminess of the yolk mixing with the pasta.
The combination is nothing short of amazing. The dish couldn’t be simpler and if you’re not feeling the urge to cook for a long time in the heat, this is one you have to try.
Do you have a favorite pesto dish? A favorite variation on traditional pesto? If so, let us know in the comments because, as always, your feedback fuels this blog. I’d love to hear your faves!
- 1 pound fettuccine pasta
- 4 to 5 Tbsp Pesto
- 4 eggs
- 2 Tbsp vinegar
- Salt and pepper to taste
- Bring a large pot of heavily salted water to a boil over high heat and bring to a boil.
- Place another large pot with 3-inches of water and a Tablespoon of vinegar over medium low heat and bring to a bare simmer. Reduce heat to low and allow to sit.
- Add pasta to boiling water and cook according to package directions.
- When pasta is done, gently swirl the water in the second pot with a spoon and crack each egg into the water gently. Allow eggs to cook for approximately 2 minutes.
- Meanwhile, toss pasta with the pesto, season with salt and pepper and put on 4 serving plates.
- Remove eggs from water gently with a slotted spoon and place on a paper towel. When dry, place one egg gently on top of each plate of pasta. Top with a tad more pesto and serve immediately.
- Share and Enjoy!
What I would have done differently had I thought of it at the time:
I wish I’d had a little Pecorino Romano or Asiago to top this with, but it just wasn’t there. Also, the egg pictured was just a hair over poached, so my plate didn’t have the perfectly creamy yolk that I’d wanted, but that’s one of the drawbacks of shooting what you eat. Yours will turn out perfectly!
Links to other recipes like this:
- Open-Faced Poached Egg, Semi-Pesto Sandwich, from Bread+Butter
- Roasted Asparagus & Pistachio Pesto over Fettuccine, from Bitchin’ Camero