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Lemon spaghettini with poached eggs & rocket
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Lemon rocket pasta: a refreshing mid-week pick-me-up.
Ingredients:
  • 400g dried spaghettini pasta
  • 60ml (1/4 cup) olive oil
  • 20.00 ml finely grated lemon rind
  • 80ml (1/3 cup) fresh lemon juice
  • 1 x 120g pkt baby rocket leaves
  • Shaved parmesan, to serve (see note)
Instructions:
  • Boil the pasta in a large saucepan of boiling water according to package instructions until it's al dente. Drain the pasta and return it to the pan.
  • Fill a medium saucepan with water and bring to a gentle boil. Use a spoon to create a whirlpool effect in the water and carefully add 1 egg to poach for 3-4 minutes until desired doneness. Use a slotted spoon to transfer the egg to a plate, and repeat with the rest of the eggs.
  • Combine the oil, garlic, lemon rind, lemon juice, and rocket with the pasta, tossing until fully mixed. Portion the pasta into serving bowls and place poached eggs on top. Finish with a sprinkle of Parmesan cheese and season with salt and pepper before serving.

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