Lemon, Parsley & Parmesan Pasta (with an egg)

Yet another delicious recipe from Martha - so yummy. I added an egg on top simply because it seemed like it would be amazing and I was SO RIGHT. Bam! Straight out the ballpark! Winner on dinner, and SUPER EASY!

Lemon, Parsley & Parmesan Pasta (with an egg)
(For 2 people)

1 cup parsley (I used a mix of herbs that came in a small box - worked equally well)
2-3 garlic cloves
1/4 teaspoon red pepper flakes
1/2 teaspoon lemon zest
3/4 cup olive oil
1 pound short twisted pasta
1 cup grated Parmesan cheese
Coarse salt and Pepper for garnish
2 eggs

In a food processor, pulse parsley (or herbs), garlic, red pepper flakes, lemon zest, 1 teaspoon coarse salt and oil.

Bring a pot of salted water to boil and cook pasta to your preference. Drain.

Toss pasta with pesto and Parmesan. Cook both eggs - I prefer over easy and then to flip and fry for a quick minute. J-Man is a genius at eggs in his pan that he is obsessive about...whatever, they are so good! Add a bit of salt and pepper to taste.



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