Pesto pasta with eggs
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.