A light, summery pasta full of fresh asparagus, broad beans snow peas and herbs then finished with a silky, soft-poached egg.
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Ingredients
Linguine primavera & poached eggs
Method
Linguine primavera & poached eggs
1.Place broad beans in a large saucepan of boiling water, boil 2 minutes or until just tender. Remove beans with a slotted spoon. Refresh under cold water, drain well. Add snow peas to same boiling water, boil 30 seconds or until bright green. Remove snow peas with a slotted spoon. Refresh under cold water, drain well. Remove grey skins from broad beans.
2.Return water to the boil, add salt. Cook pasta in boiling water for 8 minutes or until just tender, drain. Return to pan to keep warm.
3.Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat, cook garlic and asparagus, stirring, for 2 minutes or until softened. Stir in broad beans and snow peas. Remove from heat.
4.Bring water to the boil in a deep frying pan, add vinegar. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in pan, return to the boil. Cover pan, remove from heat. Stand 3 minutes or until a light film of egg white sets over the eggs. Remove eggs with a slotted spoon, drain on paper towel.
5.Return vegetable mixture to heat, add remaining oil and pasta, toss until heated through. Season to taste.
6.Serve linguine topped with a poached egg, chervil, parmesan and freshly ground black pepper.
You will need to buy about 750g (1½ pounds) broad beans in the pod for this recipe. Or, you can use 1½ cups (225g) frozen broad beans if you like. It is important to use the freshest free-range eggs you can find as they will hold their shape while poaching.
Note
