Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg

Ingredients for Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg

• 1/2 cup walnuts

• 1 1/2 cups (packed) chopped beet greens (from 1 bunch beets)

• 2 garlic cloves, crushed

• 1/4 cup (packed) parsley leaves

• Finely grated zest of 1 lemon

• 3 teaspoons fresh lemon juice, divided

• Kosher salt

• 3/4 teaspoons freshly ground black pepper, divided

• Olive oil

• 160ml grated Parmesan, plus more for serving

• 4 large eggs

• 350g fettuccine

• 1 bunch asparagus (about 450g ), trimmed, shaved lengthwise into ribbons with a vegetable peeler

Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.

Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 teaspoons lemon juice, 3/4 teaspoons salt, and 1/2 teaspoons pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 180ml oil until a thick sauce forms. Add 160ml Parmesan and pulse until well combined. You should have about 350ml pesto.

Bring a large pot of salted water to a very low simmer. The water should register 82°C on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30–60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3–3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.

Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 240ml liquid for the pasta sauce.

Heat 2 tablespoons oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 240ml pesto and 120ml pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 teaspoons salt, remaining 1 teaspoon lemon juice, and remaining 1/4 teaspoons pepper.

Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30–60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.

Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.