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
- 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.
No comments:
Post a Comment