Saturday, April 21, 2012

Quick Pesto Spaghetti

A pile of radishes in the vegetable drawer -- green too bright and fresh to toss into the compost. I whipped up a batch of radish green (and a bit of spinach since I didn't have that many radishes) pesto. Greens, almonds, parmesan cheese, S&P, and olive oil whirled into a paste in the food processor. I wasn't sure what to do with it (I did spread some on a sandwich), But I knew it would come in handy.
Tonight when I looked into what may have been our emptiest fridge ever (I've been out of town for the last 4 nights) I spied that pesto and dinner was made.
I boiled up some of James' favorite spaghetti. Mixed in some pesto and a splash of the pasta cooking water and topped the dish with a pair of olive oil poached eggs. A dash of chili flakes and a sprinkle of peppery cheese and dinner was served. Something easy for a saturday night.


  1. How much oil does the egg soak up? I've steered clear of oil/butter poaching to try to keep things a little lower-cal, but this sounds so delicious...

  2. Well I wouldn't call it low-cal but it is delicious. I've also done a halfway version adding some olive oil to the poaching water