This is the easiest pasta I have ever made, and it can be ready in no time. I have made it so much that it became my go-to pasta with whatever I have left in the refrigerator ; though, this is my favorite version.
I used spinach linguine for the sake of St. Patrick’s day, but, seriously, any pasta will do. So now you know, if you stop by at my place unannounced, this is what you are going to get.
Enjoy the rest of the week…
- 200g pappardelle or spinach linguine
- 1 tablespoon extra virgin olive oil (or if needed)
- 2 cloves garlic, sliced
- ½ cup (125ml) single (pouring) cream
- ½ cup (40g) finely grated parmesan, plus extra, to serve
- 4-6 slices (180g) prosciutto
- ½ cup (100g) mascarpone cheese
- 2 cups spinach, cooked
- 10 cherry tomamtoes
- 2 tablespoons hemp seed (option)
- sea salt and cracked black pepper
- 2 eggs, poached
Cook the pasta in a large saucepan of salted boiling water for 5–7 minutes or until al dente. Reserve 1 cup of cooking liquid, just in case. Drain and set aside.
Heat the oil in the saucepan over medium heat, add the garlic and cook for 30 seconds. Add the cream and cook for 1 minute. Return the pasta to the pan, with the parmesan, prosciutto, tomatoes, hemp seed, mascarpone and spinach, sprinkle with salt and pepper and toss to combine. If sauce is too thick, thin it out with reserved pasta water. Divide the pasta between 2 plates, top with a poached egg, extra parmesan to serve. Serves 2.
To poach eggs, heat a few centimeters of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well.
Reference: This pasta recipe is inspired by Donna Hay.