Pesto Egg Breakfast Pasta

• 8 oz pasta (like penne or fusilli)
• 1/2 cup basil pesto
• 4 large eggs
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese
• Salt
• Freshly ground black pepper
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water.
2. 2 In the same pot, add pesto and 1/4 cup pasta water, stirring to combine.
3. 3 Crack eggs into the pot, gently stirring to poach them in the sauce.
4. 4 Add spinach and cook until wilted.
5. 5 Toss with Parmesan, adding more pasta water if needed for consistency.
6. 6 Season with salt and pepper to taste, and sprinkle with red pepper flakes if desired.

Equipment

• Large pot
• Tongs
• Wooden spoon

Variations

• Add cooked chicken or crispy pancetta for extra protein.
• Swap pesto for a sun-dried tomato sauce for a different flavor profile.

Substitutions

• Use kale instead of spinach for a heartier green.
• Substitute basil pesto with arugula pesto for a peppery kick.

Pairings

• Serve with a slice of crusty bread.
• A glass of sparkling water with lemon

Nutrition

Tips

• For a creamier sauce, add more reserved pasta water as needed.
• Feel free to use store-bought pesto to save time!

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a bit of extra pesto and water.

Serving Suggestions

• Pair with a crisp green salad or roasted tomatoes on the side.
• A cup of freshly brewed coffee or tea complements this dish perfectly.

FAQ