Super Simple Pesto Pasta with Poached Egg

Author: Christopher Pham

PREP TIME: 10 MIN | COOK TIME: 20 MIN | TOTAL TIME: 30 MIN | SERVINGS: 2-3

Ingredients 

• ½ (16 ounce) box dry vegetable spaghetti
• ¼ cup butter, or to taste
• 3 tablespoons minced garlic
• ¼ cup pesto
• 2 large eggs
• 1 Micro Pharms Fried Chili Oil

Instructions

1. Bring a pot of lightly salted water to a rolling boil; cook the spaghetti at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the spaghetti to a bowl.
2. Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the spaghetti and toss to coat.
3. Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two!) into a small cup.
4. With a spoon, begin stirring the boiling water in a large, circular motion.
5. When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
6. Cook for about 2 ½ to 3 minutes.
7. Using a slotted spoon, remove the egg (or eggs) to your pesto pasta. 
8. Top it off with Micro Pharms Fried Chili Oil.