Grated Egg Pesto Pasta
This Grated Egg Pesto Pasta recipe is a fun twist on the viral pesto eggs recipe. Instead of bread, it calls for cooked pasta, and instead of pan fried eggs, you’ll grate one hard boiled egg over the top. It’s so good!
The grated eggs make this sauce recipe creamy, rich and delicious. The imitate cheese and almost melt into the sauce. This entire recipe only takes 30 minutes from start to finish. Perfect when you want a homemade meal fast.
Why You’ll Love This Recipe
Once you try this recipe, I can guarantee you’ll fall in love. The tender pasta tastes amazing with the pesto sauce and grated eggs. The egg melt into the sauce and add some extra protein too.
Option to use homemade pesto or store bought is fine too. If you use store bought, I recommend Delallo Foods pesto. It checks all the boxes.
When cooking the pasta, be sure to reserve about a 1/2 cup of pasta water. You might not need all of it, but it’s better to have enough saved. The pasta water helps thin out the pesto when you combine it with the pasta. Plus, the starch and salt in the water add a lot of flavor. It tastes amazing.
Recipe Ingredients
- Pasta: For this recipe, I used Delallo Foods spaghetti. Be sure to cook the pasta al dente. You’ll also reserve some of the pasta water to help thin the pesto.
- Pesto: Combine basil, garlic, parmesan cheese, extra virgin olive oil, fresh squeezed lemon juice, toasted pine nuts and kosher salt.
- Hard Boiled Egg: You’ll need one hard-boiled egg and a microplane grater for this recipe.
- Parmesan Cheese: Option to grate extra parmesan cheese on top.
- Butter: This recipe calls for one tablespoon butter for the pasta.
- Seasonings: Add a pinch of black pepper, kosher salt, and red pepper flakes when serving. You can also serve this dish with a wedge of lemon for extra flavor.
How to Make Grated Egg Pesto Pasta
Boil a pot of water and cook 4 ounces of pasta al dente. Reserve about ½ cup of pasta water and drain the pasta in a colander. Set it aside.
Grab a food processor, and combine basil, garlic, parmesan cheese, extra virgin olive oil, pine nuts, fresh squeezed lemon juice and a pinch of kosher salt. Buzz until well combined.
In a large sauté pan, over medium heat, add butter. Once the butter is melted, add the cooked pasta, homemade pesto, and a touch of the reserved pasta water. Stir until well combined. Add the pasta to a bowl and grate some parmesan cheese over the top. Finish the dish by grating one hard-boiled egg over the top.
Taste and season accordingly. Serve hot with a wedge of lemon.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days.
Frequently Asked Questions
Yes! You can use whatever pesto you enjoy most. Homemade is a nice touch though.
Yes can make the pesto ahead of time and store it covered in the refrigerator until ready to use.
Other Pasta Recipes to Consider Trying
Grated Egg Pesto Pasta
Equipment
- 1 pasta pot with colander
- 1 saute pan
- 1 microplane grater
Ingredients
Pasta Ingredients
- 4 ounces spaghetti, cooked al dente, Delallo Foods
- ½ cup reserved pasta water, use as needed
- 1 hard-boiled egg, grated
- pinch kosher salt, to season
- few turns cracked black pepper, to season
- ¼ teaspoon red pepper flakes, optional
- 1 lemon, cut into wedges, optional
Pesto
- 1.5-2 cups basil, remove stems
- ¼ cup extra virgin olive oil
- ¼ cup grated parmesan cheese, extra for garnish
- 2 cloves garlic
- 2 tablespoons pine nuts, toast them for extra flavor
- 1-1.5 tablespoons lemon juice, fresh squeezed
- kosher salt, to season, about ¼ teaspoon
Instructions
- Boil a pot of water and cook 4 ounces of pasta al dente. Reserve about ½ cup of pasta water and drain the pasta in a colander. Set it aside.
- Grab a food processor, and combine basil, garlic, parmesan cheese, extra virgin olive oil, toasted pine nuts, fresh squeezed lemon juice and a pinch of kosher salt. Buzz until well combined.
- In a large sauté pan, over medium heat add butter. Once the butter is melted, add the cooked pasta, homemade pesto, and a touch of the reserved pasta water. Stir until well combined.
- Add the pasta to a serving bowl and grate parmesan cheese over the top. Next, you’ll grate one hard-boiled egg over the top.
- Taste and season accordingly. Serve hot with a wedge of lemon.
