WALNUT-BREADCRUMB PASTA WITH A SOFT EGG
The perfectly cooked soft egg coats the pasta and adds rich flavour to this rustic dish. You can whip this wonderfully different pasta dish up in maybe twenty minutes. Best part you probably have the ingredients in your pantry. This recipe is so delicious, so addictive you are going to want to prepare this once a week. Served with a tossed green salad and you have dinner faster than take-out. I promise you, you wont be disappointed.
4 large eggs
A piece of French bread baguette, torn into small pieces or 2 ounces of panko or any kind of bread crumbs. ( a generous half cup will do )
1/4 cup walnuts
3 tbsp olive oil
4 fat garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
8 ounces linguine – fresh or dried
1/3 cup chopped fresh parsley, either curly or flat leaf
2 tbsp finely chopped fresh chives
1/2 cup (1 1/2 ounces) crumbled goat cheese
Cook the eggs for just 4 minutes and be sure to run cold water over them. Drain and gently peel.
Place bread in food processor and process until finely ground. If you are using bread crumbs just add the crumbs and the walnuts and pulse until finely ground. It’s ok if you still see larger bits of walnuts.
Heat a large skillet over medium-high heat. Add olive oil (all 3 tbs)to the pan, and swirl to coat. Add garlic, and sauté for 30 seconds, STIRRING CONSTANTLY. Add breadcrumb mixture, salt and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently. The crumbs brown quickly so don’t neglect your pan.
Cook pasta according to package directions. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine.
Divide pasta mixture evenly among between two warmed shallow bowls, and top each serving with l or 2 eggs and generous pieces of cheese. Serve immediately.
This serves 2 rather hungry individuals. But in a pinch you could stretch it to 4 people.6