This was actually a super speedy dinner! Got the ingredients for the pesto from this recipe but didn’t follow it directly.

1) boil the kettle and get the spaghetti going in a pan on the hob.

2) in a food processor blend: 2 big handfuls of washed spinach, handful of walnuts, some good grates of parmesan, a small clove of garlic. Add olive oil as its whirring until it’s at your desired consistency.

3) drain spaghetti and mix in the pesto whilst on a low heat.

4) in a separate pan, boil water, add a drop of vinegar and use a teaspoon to swirl in a circle. Crack an egg into a ramekin and add to the swirling water. Leave for a min and remove any whispy bits with a slotted spoon. Cook for 1 more min depending on how you like your egg.

5) Plate up and keep the rest of your pesto for another day. Apparently it keeps for a quite a while in the fridge. Winner!

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