Wednesday, June 3, 2015
Celebrate National Egg Day with Tasty Travels' Bird in a Pesto Pasta Nest
One of the favorite ways my girls and I enjoy the humble egg is softly cooked over medium sunny-side up. Just like in this Italian-inspired recipe of my 8-year-old, Kaia, and I featured on our mother-daughter cooking show, Tasty Travels where we travels through our taste buds to Italy...
Prep: 5 minutes
Cook: 10 minutes
1 t. olive oil
3 c. cooked whole wheat spaghetti or other string pasta
1 T. store-bought pesto
2 t. parmesan cheese
pinch black pepper, to taste
Heat oil in a non-stick skillet over medium and add pasta. Form into a a circle and create a hole in the center.
Continue to cook another few minutes until pasta is slightly golden.
As carefully as possible use a spatula to flip the pasta and recreate a hole in the center if needed.
Crack an egg into the hole, cover with a lid, reduce heat to low and cook until the egg white is no longer transparent and the yolk is still runny, about a few minutes.
For more of our cooking videos visit, https://www.youtube.com/user/JennT1981/videos, and feel free to subscribe!