Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3 cloves garlic, crushed
- 1/2 cup frozen green peas
- 1 bunch broccolini, cut into 6cm lengths
- 2 bunch asparagus, halved crossways and lengthways
- 150grams snow peas, halved diagonally
- 2teaspoons white vinegar
- 1 lemon, zested
- 1/2 cup parmesan, finely grated
- 375grams gluten free fettucine
- 2tablespoons olive oil
- 4 free range eggs
- 100grams green beans, halved lengthways
Method
Step 1 of 5
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until al dente. Drain, reserving 1/2 cup cooking water.
Step 2 of 5
Meanwhile, heat 1 tbs oil in a large saucepan over medium-high heat. Add broccolini and garlic and cook, stirring, for 2 minutes or until starting to soften. Add asparagus, beans and 1/4 cup reserved pasta water. Cook, covered, for 2-3 minutes or until vegetables are just tender.
Step 3 of 5
Add snow peas and green peas. Cook, uncovered, for 1 minute or until tender. Add pasta, remaining oil and remaining reserved pasta water. Toss to combine. Season to taste.
Step 4 of 5
Meanwhile, fill a saucepan with cold water until 8cm deep. Add vinegar and bring to the boil over medium heat. Reduce heat to low. Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water and cook for 2-3 minutes for a soft yolk. Remove egg from water using a slotted spoon. Poach remaining.
Step 5 of 5
Top pasta with egg, zest, parmesan and serve seasoned with pepper.
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