I also poached my very first egg today. Poaching eggs have always scared me. The directions had exact temperatures to follow, all sorts of fancy methods, like pouring the egg into a cup and then into the water, etc. I totally winged it because I was rushing, but my "method" worked. I almost boiled some water in a medium saucepan and poured my egg from a cup into the water gently. I used a spoon to move the whites toward the yolk and let it cook for 3 minutes. Then I removed it with a slotted spoon. I'm awesome.
Garlic Basil Pesto Pasta
from Wee Foodie Fashionista
6 oz dry pasta, I had angel hair on hand
1/2 cup fresh mozzarella balls
1 large bunch of fresh basil, stem and all
1 bulb of garlic peeled
1/2 cup shredded parmesan
1 lemon, juiced
1/2 cup olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
poached eggs (optional)
1.Prepare pasta according to package directions.
2. While pasta is cooking, combine basil, parmesan, lemon, garlic, olive oil, salt and pepper into a food processor. Pulse until mixed well. If you need to add more olive oil do so. The mixture might be a little thick, do not worry.
3. Toss pesto with cooked pasta in a skillet over medium heat.
4. Serve immediately, topped with mozzarella balls and poached eggs.
**I highly....highly....did I say highly?.....recommend eating this with the poached egg. The creaminess of the egg yolk makes the dish sooooo much better. I also threw in some sun dried tomatoes I had in the fridge.
Super terrible quality photos ahead.....
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| Pesto in the processor |
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| Pesto and mozzarella balls |
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| Awesome egg skills....terrible photo skills |
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