Tenderstem® with pea & mint pesto linguine & poached egg
This speedy yet delicious recipe makes the perfect weeknight supper. Make a fresh and vibrant pesto with pea and mint, then add glorious green Tenderstem® with a poached egg to top it all off.
Recipe created by food blogger, Slummy Single Mummy www.slummysinglemummy.com
5 mins preparation
10 mins cooking
- 160g linguine
- 6 stem Frozen Tenderstem®
- 2 eggs
For the pesto:
- 100g frozen peas
- 20g Parmesan
- 20g toasted pine nuts
- 2-3 tbsp. olive oil
- Handful fresh mint
- Salt and pepper
Cover the peas with boiling water and leave to stand for a few minutes. Drain, then put the peas in a blender with all the other pesto ingredients. Blitz until you achieve the desired texture.
Add the linguine to a pan of boiling water and cook for around 10 minutes or as per pack instructions.
Meanwhile, place two pans of water on the heat to cook the Tenderstem® broccoli and poached eggs. Bring the water in the Tenderstem® pan to the boil, and bring the poached egg water to be a gentle simmer.
When the pasta is around a minute off being ready, add the Tenderstem® broccoli to the pan and boil for 1-3 minutes.
Crack your eggs into individual cups, swirl the water, and tip them in. Cook for approx. 3 minutes.
Drain your pasta and stir in the pesto, returning it to the heat briefly to warm through. Split between two bowls, drain the broccoli and add this on top.
Remove the poached eggs from the water with a slotted spoon and gently place them on top of the pasta. Serve immediately.