Rocket pesto pasta + poachie
Budgeting hard? Adding a poached egg makes a drab spaghetti dinner feel extra luxurious. Try it with other sauce variations like sundried tomato pesto, or alla vodka.
This was my go-to move in university and just after when I was being paid only just above the poverty line working as a wine industry journalist. It was a great start but boy was the pay awful.
Enough about that, we're talking about pasta. I got really good at cooking pasta well, and if there's something people like it's regular food but made better than they could make it themselves. I will leave a few hot tips on getting the perfect texture when serving up pasta below just before the recipe.
Alternatives to basil pesto
I had a sick love for pesto as a child, after first tasting it a family friend's dinner party. It quickly became a special occasion dish at home, likely because my dad was afraid by how much of it I wanted to consume in one sitting.
Basil is expensive, not always in season, and kind of annoying to deal with let's be honest. It goes brown at the drop of a hat, and you have to pick all the nice leaves off or end up with a stringy result. Rocket, on the other hand, is cheap, plentiful, tender and convenient.
I've also made variations using blanched kale but this requires a high-speed blender to create a smoother sauce (bye bye tradition).
We're not millionares over here so pine nuts have been swapped for walnuts, but feel free to try roast hazelnut, cashews or almonds.
Tips before you begin
- I know it feels wrong but I'm begging you, just stop cooking the pasta before you think it's done. It will continue to cook as you plate up and if you stop when it's already al dente it'll be overcooked by the time you eat.
- Salt your water well, and use a little to loosen the sauce.
- Lemon helps balance salt in dishes so if you over-season it just add a squeeze.
- 1 clove garlic
- 2 tbsp pine nuts (toasted)
- 200 g rocket or basil
- 60 g parmesan (finely sliced or grated)
- 2 tbsp olive oil
- 1/4 lemon (juice only)
- 400 g spaghetti
- 4 eggs
- Grated parmesan and olive oil (to garnish (optional))
- In a mortar and pestle add garlic clove and a pinch of salt. Pound to a paste, then add pine nuts and pound til roughly crushed. Add the rocket a handful at a time, pounding and grinding to break down the leaves.
- Finally, add the parmesan, followed by the olive oil and a squeeze of lemon juice. Taste and adjust salt as needed.
- Alternatively, place those ingredients in a small food processor and pulse until you reach the desired texture (small chunks).
- Place a large pot of well-salted water on to boil. Once boiling add the spaghetti and cook for 5-10 minutes, or until it’s just before al dente. Remove the spaghetti using tongs and toss in olive oil or butter to stop it sticking. Reserve ¼ cup of pasta water. Set both aside.
- Crack your eggs into the remaining pot of pasta water and simmer for 1-2 minutes to poach. Remove with a slotted spoon and set on a plate while you plate the spaghetti.
- Add the pesto to the spaghetti and toss well to coat. If it’s too dry, add a little pasta water to loosen the sauce.
- Divide the spaghetti across four serving bowls, then top each with a poached egg. Garnish with grated parmesan and a little olive oil.
