Pasta with Pea Pesto and a Fried Egg

This post could also be called post-Thanksgiving what in the world do you make with only a half bag of frozen peas and literally no other produce. We got back from a visit with my family for the holiday. It was perfect: lots of fires, eating, sleeping, farm-going, and just relaxing. We were so grateful to have a break from what has been a very busy fall.

However, I haven’t gone grocery shopping since well before the holiday and our pickings were limited to the freezer and pantry for tonight’s meal (I also managed to salvage some herbs that have lasted outside through the last few frosts). This is kind of like a reverse carbonara, with the egg sitting on top of the pasta instead of in a creamy sauce, and the peas made into a creamy sauce instead of on top of the pasta. It was a great hearty winter meal with the farm egg on top, but it’s also great (and slightly lighter) without–so, take your pick either way.

Hope you all had a great Thanksgiving. Miss you lots.

peas and egg

Pasta with Pea Pesto and a Fried Egg

  • 1 lb. spaghetti, or other pasta
  • 1 1/4 C. frozen peas, defrosted
  • large handful of herbs (mine were parsley, sage, and chives)
  • 1/8-1/4 C. olive oil
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 1/4 C. almonds
  • 1/4 C. crumbled feta (or more, to taste)
  • salt and pepper, to taste
  • eggs (one for each person)

Bring a large pot of salted water to a boil. In the meantime, make the pesto. Combine the peas, almonds, and herbs in the food processor and pulse till coarsely chopped. Add the juice and zest of the lemon and run motor. With motor running, add enough olive oil to make a smooth paste. Taste for salt and pepper.

Add the pasta to the boiling water. When almost done, fry an egg–one for each person–sunny side up. Reserve 1/2 C. of pasta water and then drain the pasta. Toss the pasta with the pesto and enough water to make a creamy sauce. Toss pasta with the feta and then plate pasta. Serve each pasta portion with a fried egg on top.

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