Recipe Swap: Pasta with Poached Eggs and Peas

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I was excited to participate in this recipe swap because the category was pasta. I'm always looking for new pasta dishes since they're usually quick and easy to put together.

For this swap, I was given Melissa's blog, I Was Born to Cook. When I scrolled down to the picture I did that confused Cocker Spaniel head tilt. Pasta with an egg!?! I just couldn't comprehend those two ingredients together. Knowing that I am the most adventurous to try new recipes in this house, I decided to make a single serving of this for myself for a Saturday lunch.


Pasta with Poached Eggs and Peas
Source: I Was Born to Cook
Servings: 1
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Ingredients:
    • 2 cloves garlic, chopped
    • 1 tbsp. olive oil
    • dash of crushed red pepper flakes
    • 14 oz. can diced tomatoes
    • 1/2 cup frozen peas
    • 1 egg
    • 1/2 cup rigatoni pasta
    • Parmesan cheese
    • salt and pepper 

Directions:
1. Heat the olive oil over medium heat in a skillet. Add the garlic and crushed red pepper flakes and cook 1-2 minutes until garlic is brown. Add the tomato sauce.
2. Reduce the heat to low and cook for 5 minutes. Add the peas, cover and cook for 10-15 minutes.
3. Carefully crack the egg into the pan (don't break the yolk!), cover and cook for 10-15 minutes or until egg reaches your desired doneness.
4. Meanwhile, bring a pot of water to a boil. Add pasta and cook according to package directions.
5. Drain the pasta and place onto plates. Spoon sauce and peas over the pasta, top with the egg and then add additional sauce and peas. Sprinkle with Parmesan cheese and season with salt and pepper to taste.

I tried a bite of the pasta with the sauce and peas first. It was pretty good but I wish I would have used half diced tomatoes and half tomato sauce because I felt like I had to force the sauce to coat the pasta. I just couldn't convince myself to eat the egg yolk (I'm not really a fan regardless of how its prepared) but the egg whites along with the pasta and sauce was pretty tasty!

5 comments:

  1. Well, it was worth a try, right? :) If you cook the egg a little longer so the yolk isn't as runny, you might like it more. This is a favorite in my family...been enjoying it since I was a kid.

    ReplyDelete
  2. I love egg with pasta in carbonara and I love a fried egg on top of pasta where the yolk coats the sauce, but if you aren't a fan of egg yolk at all then I can see why this wouldn't work well. I'm sorry!

    Thanks for being part of the recipe swap!

    ReplyDelete
    Replies
    1. Don't be sorry! I go through phases of being okay with eating yolks and then not. This just happened to fall on a not time. I do plan on making this again and eating all of it eventually.

      Delete
  3. Thanks for doing the math for one serving; it does sound really tasty but I know my family would probably pass on the egg!

    ReplyDelete

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