Linguine with Lemon, Parmesan and Soft Poached Eggs
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.