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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

Prep time: 15 min Cook time: 8 min

  1. Boil a pot of water, add the eggs and cook for 5 minutes once the water returns to a boil.

  2. Immediately run under cold water to stop the cooking process.

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

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

  5. Peel the garlic cloves.

  6. Prepare the pistachio pesto by finely blending the chives, parsley, pistachios, garlic, and chopped Comté cheese.

  7. Then gradually add the oil, salt, and pepper.

  8. You'll have a nice bowl of pesto.

  9. Cook the pasta according to package directions, drain, and mix with the pesto in a large bowl.

  10. Then serve in individual bowls, with the soft-boiled eggs on top, season with salt and

  11. Pepper from the mill.