Fettuccine With Asparagus, Beet Green Pesto, And Poached Egg
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
44
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes
2
Transfer to a plate or bowl and let cool; reserve skillet
3
Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp
4
Lemon juice, 3/4 tsp
5
Salt, and 1/2 tsp
6
Pepper in a food processor until finely chopped
7
With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms
8
Add 2/3 cup Parmesan and pulse until well combined
9
You should have about 1 1/2 cups pesto
10
Bring a large pot of salted water to a very low simmer
11
The water should register 180°F on an instant-read thermometer
12
Set a large bowl of ice water near your work station
13
Crack eggs into 4 ramekins or small bowls
14
Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape)
15
Carefully lower egg in strainer into hot water until egg is completely submerged
16
Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds
17
Carefully release egg from strainer into water with slotted spoon
18
Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more
19
Transfer egg using a slotted spoon to the ice bath
20
As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first
21
Use a timer to avoid overcooking
22
Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente
23
Using tongs or a spider, transfer pasta to a colander to drain
24
Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce
25
Heat 2 Tbsp
26
Oil in reserved skillet over medium-high
27
Add asparagus and sauté until warmed through, about 2 minutes
28
Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened
29
Add fettuccine and simmer, tossing occasionally, until well combined
30
If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine
31
Season with 1/2 tsp
32
Salt, remaining 1 tsp
33
Lemon juice, and remaining 1/4 tsp
34
Pepper
35
Meanwhile, return the pot of water to a very low simmer
36
Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds
37
Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil
38
Divide pasta among 4 plates and top with poached eggs and Parmesan
39
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes
40
Transfer to a plate or bowl and let cool; reserve skillet
41
Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp
42
Lemon juice, 3/4 tsp
43
Salt, and 1/2 tsp
44
Pepper in a food processor until finely chopped
45
With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms
46
Add 2/3 cup Parmesan and pulse until well combined
47
You should have about 1 1/2 cups pesto
48
Bring a large pot of salted water to a very low simmer
49
The water should register 180°F on an instant-read thermometer
50
Set a large bowl of ice water near your work station
51
Crack eggs into 4 ramekins or small bowls
52
Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape)
53
Carefully lower egg in strainer into hot water until egg is completely submerged
54
Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds
55
Carefully release egg from strainer into water with slotted spoon
56
Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more
57
Transfer egg using a slotted spoon to the ice bath
58
As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first
59
Use a timer to avoid overcooking
60
Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente
61
Using tongs or a spider, transfer pasta to a colander to drain
62
Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce
63
Heat 2 Tbsp
64
Oil in reserved skillet over medium-high
65
Add asparagus and sauté until warmed through, about 2 minutes
66
Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened
67
Add fettuccine and simmer, tossing occasionally, until well combined
68
If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine
69
Season with 1/2 tsp
70
Salt, remaining 1 tsp
71
Lemon juice, and remaining 1/4 tsp
72
Pepper
73
Meanwhile, return the pot of water to a very low simmer
74
Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds
75
Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil
76
Divide pasta among 4 plates and top with poached eggs and Parmesan
77
Do Ahead Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months
78
Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months