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Quick pesto and egg pasta

Quick pesto and egg pasta

Serves

1

Prep: 

10 mins

Cook: 

10 mins

Average: 4 (5 votes)

Ingredients

  • 1 British Lion egg
  • Handful basil leaves
  • 25g peas (defrosted from frozen or fresh)
  • 1 garlic clove, chopped
  • 50g sunflower seeds
  • 50g grated parmesan
  • 50ml light olive oil
  • Squeeze of lemon juice
  • 50g fusilli pasta

Method

  1. 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.
  2. 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.
  3. Meanwhile, boil the pasta according to pack instructions and drain. Stir through half the pesto and spoon into a bowl.
  4. Remove the shell from the egg and slice into quarters. Serve with the pasta.