Pasta with asparagus, mint pesto and poached egg is a simple Italian dish that you will adore. It's so nutritious and quick to make that once you cook it, you'll wonder why you ever eat anything else.
Serves 2
Ready in 15 minutes
1. Cook 250g pasta of your choice in plenty of boiling water until al dente, or according to packet instructions.
2. Add 250g asparagus spears to the boiling pasta water for the last 2-3 minutes of the cooking time.
3. Meanwhile, grill 4 slices pancetta until crisp.
4. Put a good bunch of mint leaves into a food processor with 100ml good-quality olive oil, then blend to a purée. Stir in 50g grated Parmesan, lots of black pepper and set aside.
5. Poach 2 eggs in barely simmering water for 3-4 minutes.
6. Meanwhile, drain the pasta and asparagus, then mix in the mint pesto. Divide between 2 plates. Crumble over the pancetta, sprinkle with extra Parmesan and mint, then lift out the poached eggs with a slotted spoon and place on top.
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