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 use grated. The grated eggs make this recipe creamy, rich and delicious. Plus, this entire recipe only takes 30 minutes from start to finish. Perfect for busy weeknights or any night, really.
Once you try this recipe, I can guarantee you’ll fall in love. Option to use homemade pesto or store bought is fine too. If you use store bought, I recommend Delallo Foods pesto. It definitely 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.
Ingredients for Pesto Eggs
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, olive oil, lemon juice, toasted pine nuts and salt.
Hard Boiled Egg – You’ll need one hard-boiled egg and a microplane grater.
Parmesan Cheese – Grate some extra parmesan cheese on top.
Butter – you’ll need one tablespoon butter for the pasta.
Seasonings – Add a pinch of black pepper, salt, and red pepper flakes when serving. You can also serve this dish with a wedge of lemon.
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, olive oil, pine nuts, lemon juice and a pinch of 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.
Next, you’ll grate one hard-boiled egg over the top.
Season with salt, pepper and red pepper flakes.
Serve hot with a wedge of lemon.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Looking for more recipes?
Grated Egg Pesto Pasta
Ingredients
Pasta Ingredients
- 4 ounces spaghetti , cooked al dente, Delallo Foods
- ½ cup reserved pasta water
- 1 hard-boiled egg, grated
- 1 lemon, cut into wedges
- pinch salt
- few turns of cracked black pepper
- ¼ teaspoon red pepper flakes optional
Pesto
- 1.5-2 cups basil, remove stems
- ¼ cup olive oil
- ¼ cup grated parmesan cheese, extra for the top
- 2 cloves garlic
- 2 tablespoons pine nuts, toast them for extra flavor
- 1-1.5 tablespoons lemon juice, fresh squeezed
- ¼ teaspoon salt
Equipment
- 1 pasta pot
- 1 saute pan
- 1 microplane grater
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, olive oil, pine nuts, lemon juice and a pinch of 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 parmesan cheese over the top.
- Next, you’ll grate one hard-boiled egg over the top.
- Season with salt, pepper, and red pepper flakes.
- Serve hot with a wedge of lemon.
