Pesto pasta with eggs
Pesto pasta with eggs
- Preparation time 20 mins
- Serves 4 people
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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
- Cook pasta according to packet instructions or until al dente. Drain and return to pan.
- Stir the pesto and sun dried tomatoes through the pasta.
- 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.
- Serve with grated parmesan and a green salad.
Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.
