DF if made w/out parmesan cheese
Whenever I go out to eat it’s hard not to find a fried egg somewhere on the menu. Quite often it’s on top of a burger, but I’ve also enjoyed them over pasta. Then I thought how is it that I’ve never tried this at home? I always have eggs on hand so I had to write my own recipe featuring the fried egg.
Pesto Linguine with Prosciutto
8 thin slices of prosciutto
2 c basil
1/4 c walnuts
1 garlic clove
salt and pepper
1/2 c extra virgin olive oil
1/2 c parmesan cheese
1 lb asparagus, chopped into bit sized pieces
1 lb whole wheat linguine
Preheat the oven to 400 degrees. Place the prosciutto in a single layer on a sheet pan and roast in the oven for 5 minutes. Once cooled, crumble then set aside.
Combine the basil, walnuts, garlic, salt and pepper in a food processor. Pulse until finely chopped then while it’s still running drizzle in olive oil. Remove top off the food processor and blade then stir in parmesan cheese with a spoon.
Cook the pasta according to package instructions and with 9 minutes left to cook add asparagus to the same boiling water. Drain pasta and asparagus and return to hot pot then add pesto and crumbled prosciutto, toss to combine.
In a large saute pan heat olive oil over medium heat then add 4 eggs, fry until white is just cooked while yolk is still runny, about 4 minutes. Plate pasta on dish then top each serving with 1 egg.