Campanelle, Pesto Verde, Mint Ricotta, Poached Egg Recipe
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Ingredients
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Pasta
Pesto Verde
Mint Ricotta
Poached Eggs
Method
Cooking Pasta
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.
Making Pesto Verde
- 2
Prepare the Pesto
In a food processor, combine the basil leaves, pine nuts, garlic cloves, and Parmesan cheese. Pulse until finely chopped. With the processor running, gradually add the olive oil and lemon juice until smooth. Season with salt to taste.
Preparing Mint Ricotta
- 3
Mix the Ricotta
In a bowl, combine the ricotta cheese, chopped mint leaves, and salt. Mix until well combined and set aside.
Poaching Eggs
- 4
Poach the Eggs
In a saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Combining Ingredients
- 5
Assemble the Dish
In a large bowl, combine the cooked campanelle pasta and pesto verde. Toss until the pasta is well coated. Serve the pasta topped with a dollop of mint ricotta and a poached egg on top.
