Tenderstem® with pea and mint pesto linguine and poached egg

Tenderstem® with pea & mint pesto linguine & poached egg

  • 5 mins preparation

  • 10 mins cooking

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


You'll need:
  • 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
Shop this recipe at your preferred retailer



  1. 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.
  2. Add the linguine to a pan of boiling water and cook for around 10 minutes or as per pack instructions.
  3. 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.
  4. When the pasta is around a minute off being ready, add the Tenderstem® broccoli to the pan and boil for 1-3 minutes.
  5. Crack your eggs into individual cups, swirl the water, and tip them in. Cook for approx. 3 minutes.
  6. 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.
  7. Remove the poached eggs from the water with a slotted spoon and gently place them on top of the pasta. Serve immediately.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.