This recipe is quite a different one. It's very light, but still pretty tasty. Have you ever had egg on your pasta? We've never even had soft-boiled eggs, but they were pretty good! And easy to make. You could probably sub blue cheese for the feta for a richer flavor. We recommend this recipe for a night you're craving pasta but don't want to be too stuffed! Modified from Cooking Light, serves 3-4.
- 4 large eggs
- 1 3" piece French bread baguette, torn into small pieces
- 1/4 cup chopped walnuts
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces uncooked fresh linguine
- 1/3 cup chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh chives
- 1/3 cup (1 1/2 ounces) crumbled goat cheese
- Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Pluck out with tongs and plunge into ice water, and let stand for 5 minutes. Reserve cooking water in pan. Once eggs are cooled, drain and peel.
- Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground.
- Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently. Set aside until pasta is done.
- Meanwhile, to cook pasta, re-boil cooking water used for eggs (this is optional - original recipe did not do, but it saves water and time!). Add pasta and cook according to package directions; drain.
- Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.