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Pesto Pasta with Eggs

Pesto Pasta with Eggs

Pesto pasta X SHARP web

Ingredients

  • 8 soft boiled eggs, halved
  • 400g spaghettini
  • ¾ cup store bought pesto
  • 1/3 cup sliced sun dried tomatoes
  • 50g feta, crumbled
  • finely grated parmesan, to serve
  • basil leaves, to serve

Method

  1. Cook pasta according to packet instructions or until al dente. Drain and return to pan.
  2. Stir the pesto and sun dried tomatoes through the pasta.
  3. Warm over medium heat for a minute or until fully heated through then divide between bowls and top with feta, boiled eggs and basil leaves.
  4. Serve with grated parmesan and a green salad.

Nutritional Information

  • Serving size 387g
  • Energy 2970kJ 710kcal
  • Protein 32.2g
  • Total fat 36.7g
  • Saturated fat 10.5g
  • Carbs (total) 60g
  • Carbs (sugar) 2.2g
  • Sodium 1050mg
  • Fibre 5.8g

All nutrition values are per serve.

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Free range farm with two people