Creamy Pesto Pasta with Vegetables
Looking for a great pasta recipe? Try this insanely delicious Creamy Pesto Pasta with Vegetables and Poached Egg.
- 2 cups of packed basil leaves + more for garnish
- juice of 1/2 lemon
- 1/4 cup of pine nuts
- 1/4 cup of grated Parmesan Cheese + more for garnish
- 1/4 to 1/3 cup of olive oil + more for garnish and sautéing
- 10 stalks of green asparagus cut into 1 inch slices
- 10 stalks of white asparagus cut into 1 inch slices
- 1 sliced zucchini
- 1 cup of heavy whipping cream
- 1 pound of trofie pasta
- 4 poached eggs
- Kosher salt and fresh cracked pepper to taste
In a food processor add in the basil leaves and lemon juice and pulse 4 to 6 times. Next add in the pine nuts and parmesan cheese and pulse 10 times. Stop and scrape the sides.
Next while on low speed slowly drizzle in the olive oil to make pesto. Once combined, fold in salt and pepper and keep the pesto cool.
Next, add olive oil to large saute pan on high heat and saute the asparagus and zucchini for 2 to 3 minutes or until they start to become brown and slightly tender.
Add in the heavy cream and cook for 3 to 4 minutes and finish by folding in the pesto. Keep warm.
Cook the trofie noodles in a large pot of boiling salted water until al dente. Once they are cooked, strain them and add them to the large saute pan with vegetables and pesto and fold them in. Season with salt and pepper.
To Poach: simmer salted boiling water and gently add in an egg with out the shell. Cook for 2 minutes and remove
To Plate: Place down the pasta and veggies into a bowl. Top off with a little olive oil and Parmesan cheese. Next add on the poached egg and cut so the yolk opens. Garnish with basil leaves.
Calories: 1835kcal | Carbohydrates: 183g | Protein: 55g | Fat: 99g | Saturated Fat: 38g | Cholesterol: 542mg | Sodium: 567mg | Potassium: 1322mg | Fiber: 11g | Sugar: 11g | Vitamin A: 4490IU | Vitamin C: 27.1mg | Calcium: 406mg | Iron: 8.8mg