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Bucatini with Green Vegetables and a Poached Egg
Number of servings:
6
Preparation time:
about 35 minutes
Ingredients
salt, to taste
2 tablespoons white distilled vinegar
6 eggs
450 g bucatini pasta
½ cup unsalted butter
4 green onions, thinly sliced
2 garlic cloves, grated or finely chopped
2 lemons
1 bunch asparagus, cut diagonally into 5 cm pieces
1 bunch spinach, washed and tough stems removed
280 g frozen peas
a piece of Parmesan, for serving
pepper
Preparing
Bring a large pot of water to a boil and season it generously with salt.
Bring water to a boil in a medium saucepan, then reduce the heat to a gentle simmer. Add the vinegar. Crack one egg into a small bowl. Use a spoon to create a whirlpool in the water, then gently slide the egg into the center. Cook for 2–3 minutes, until the white is set and the yolk is still runny. Transfer the egg to a plate and repeat with the remaining eggs. Keep the water warm over low heat.
Add the bucatini to the salted water and cook according to the package instructions until al dente.
Melt the butter in a large, deep frying pan. Add the green onions, garlic, and grated lemon zest. Cook for about 2 minutes. Add the spinach and cook, stirring, until wilted. Season with salt and pepper.
Add the cooked pasta, asparagus, and peas to the pan. Toss everything together, add the lemon juice, and season again with salt and pepper.
Divide the pasta among bowls. Place each egg briefly in the warm water to heat it through, then set it on top of a portion of pasta. Finish with freshly ground pepper and grated Parmesan.
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