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Creamy Pesto Eggs Pasta

Herby pesto loosened with cream, tossed with pasta, and topped with a soft-cooked egg with a fully runny yolk.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Calories: 570
Ingredients Method

Ingredients
  

  • For the Pasta
  • 8 oz about 225g short pasta, such as fusilli or farfalle
  • 1/2 cup basil pesto store-bought or homemade
  • 3 tablespoons heavy cream
  • 2 tablespoons grated Parmesan plus more for serving
  • Salt and black pepper to taste
  • For the Eggs
  • 2 large eggs
  • Red chili flakes for serving (optional)
  • Fresh basil leaves torn, for serving

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Bring a small saucepan of water to a gentle boil. Lower in the eggs and cook exactly 6 minutes.
  3. Whisk together the pesto and heavy cream until smooth.
  4. Transfer the eggs to cold water to stop cooking. Peel once cool enough to handle.
  5. Add the drained pasta to the pesto-cream mixture, tossing to coat. Add pasta water if needed, then stir in Parmesan and season.
  6. Divide the pasta between two bowls. Halve each egg and place on top.
  7. Finish with extra Parmesan, torn basil, and chili flakes if using. Serve immediately.