Kale Pesto Spaghetti with a Poached Egg
A big bowl of pasta always puts a big smile on my face. It has been a while since I made a pasta dish, so it was definitely time to change that. My preference always goes out to pasta with a pesto or white sauce, my boyfriend disagrees he loves a good tomato sauce. However, since I am the one cooking I get to choose (I know a little evil), oh well he will get over it.
I enjoy experimenting with different herbs and vegetables to make a pesto, this time I decided to go for kale and walnut, which has become a favorite. Another favorite is spinach with lots of lemon juice or avocado and basil, yes I have a lot of favorites!
This recipe serves 2.
Splash of vinegar
Pinch of chili flakes
Pinch of Italian seasoning
For the pesto:
125g kale leaves, chopped
½ cup parsley
1 clove garlic, minced
¼ cup toasted walnuts, chopped
¼ cup parmesan cheese, grated
50 ml olive oil EV
½ teaspoon chili flakes
½ teaspoon lemon pepper
Cook the spaghetti according to the instructions.
Bring a pot of water with the splash of vinegar to a simmer.
For the pesto, add all the ingredients to a food processor and blend until a paste. Add additional seasoning if necessary, set aside.
Crack the eggs in separate bowls, create a mini whirlpool in the pot with simmering water and carefully drop one egg in. Let the egg cook undisturbed for 2-3 minutes and gently remove with a slotted spoon. Repeat with the second egg.
Once the pasta is cooked, drain and return to the pot, add the kale pesto. You might have leftover pesto which you could store in an airtight container for a week.
To serve, top the spaghetti with a poached egg and sprinkle with chili flakes and Italian seasoning. Enjoy!