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
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.