Linguine with Lemon, Parmesan and Soft Poached Eggs
Photography by Manja Wachsmuth.
This pasta dish can be topped with a lightly fried egg and crispy bacon for a different but equally delicious version.
Serves: 4
INGREDIENTS
400 grams linguine pasta
knob of butter
2 handfuls of rocket or baby spinach leaves
zest and juice 1 large lemon
1 cup freshly grated parmesan cheese
4 free-range eggs, poached
sea salt and freshly ground pepper
METHOD
Cook the pasta in a large saucepan of well salted boiling water until al dente. Drain, reserving ½ a cup of the cooking water. Tip the pasta back into the saucepan with the water, a good knob of butter, the rocket or spinach, the lemon zest and juice and the parmesan.
Place back over a medium heat and stir until the ingredients combine to form a sauce and coat the linguine.
Season and divide the linguine between warm serving dishes. Top with a poached egg, a grind of pepper and a little extra parmesan if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.