Pesto Linguine with Prosciutto

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.

Food 045

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
4 eggs

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.


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