Transfer the pesto ingredients to a blender and blitz until smooth. Transfer to a bowl and stir 3 tbsp water (or more to loosen further) and season with a squeeze of a lemon, salt and pepper to taste if you like. Set aside.
Bring a pan of water to the boil, and lower in the egg. Boil for 8 minutes (or 6 to soft boil) then drain and run under cold water.
Meanwhile, boil the pasta according to pack instructions and drain. Stir through half the pesto and spoon into a bowl.
Remove the shell from the egg and slice into quarters. Serve with the pasta.
Quick pesto and egg pasta
Serves
1
Prep:
10 mins
Cook:
10 mins
Ingredients
Method