Grated Egg Pesto Pasta
This 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.
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.
Nutrition
Serving: 1serving, Calories: 636kcal, Carbohydrates: 52g, Protein: 18g, Fat: 41g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 24g, Cholesterol: 104mg, Sodium: 526mg, Potassium: 386mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1277IU, Vitamin C: 36mg, Calcium: 219mg, Iron: 3mg