Spaghetti with spinach pesto and soft boiled eggs – Or an absolutely Un-Christmas dish at Christmas time

Just to continue with the lunacy I have started…

Spaghetti with spinach pesto and soft boiled eggs

- 400 g spaghetti

- salt

- 4 soft boiled eggs

- lamb’s lettuce

- salted almonds, roughly chopped

- sheep’s-milk cheese, grated

For the pesto:

- 130 g spinach, chopped

- 3 cloves garlic, grated

- 120 g salted almond, toasted

- 80 g sheep’s-milk cheese

- 80 ml olive oil

- nutmeg

- salt and freshly ground pepper

Preparation:

1. Cook the spaghetti.

2. Blend the ingredients of the pesto in a food processor, then mix the pesto with the spaghetti.

3. Serve the pasta with the yolks of the soft boiled eggs, the salad, the salted almonds and the cheese.