Tenderstem® broccoli with Pea & Mint Pesto Linguine & Poached Eggs
Method
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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.
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Add the linguine to a pan of boiling water and cook for around 10 minutes or as per pack instructions.
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Meanwhile, place two pans of water on the heat to cook the Tenderstem® broccoli and poached eggs. Bring the water in the Tenderstem® broccoli pan to the boil, and bring the poached egg water to be a gentle simmer.
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When the pasta is around a minute off being ready, add the Tenderstem® broccoli to the pan and boil for 1-3 minutes.
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Crack your eggs into individual cups, swirl the water, and tip them in. Cook for approx. 3 minutes.
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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.
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Remove the poached eggs from the water with a slotted spoon and gently place them on top of the pasta. Serve immediately.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli 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.