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Linguine with pistachio pesto and soft-boiled eggs

  • Serves 4
  • 23 minutes
  • Easy
Paquet de Linguine aux oeufs frais Lustucru 250g

Fresh eggs

Linguine

INGREDIENTS

  • 300g Lustucru Linguine

  • 8 very fresh eggs

  • 1 bunch chives

  • 1 small bunch flat-leaf parsley

  • 100g shelled pistachios

  • 100g aged Comté cheese

  • 15cl olive oil

  • 2 cloves garlic

  • Salt and 5-peppercorn mix from the grinder

  • Accessory: Mini chopper

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Linguine au pesto de pistaches et oeufs mollets

PREPARATION

Preparation: 15 min Cooking time: 8 min

  1. Bring a pot of water to a boil, drop in the eggs, and cook for 5 minutes once the water returns to a boil.

  2. Then, immediately run them under cold water to stop the cooking process.

  3. Peel the eggs and set aside in a bowl.

  4. Coarsely chop the Comté cheese and herbs with a knife.

  5. Peel the garlic cloves. Prepare the pistachio pesto by finely blending the chives, parsley, pistachios, garlic, and chopped Comté.

  6. Then, gradually add the oil, and season with salt and pepper. You will have a nice bowl of pesto.

  7. Cook the pasta according to the package instructions, drain, and mix with the pesto in a large container.

  8. Serve in individual bowls with the soft-boiled eggs placed on top, and season with salt and pepper from a mill.