Spaghetti with roasted red pepper and goat’s cheese pesto

Recipe

Serves: 4

Ingredients

• 2 roasted sweet red peppers

• 125g goat’s cheese

• 1/2 cup blanched almonds

• 1/4 cup olive oil

• juice of 1/2 a lemon

• 75g spaghetti per person

• 4 eggs, poached

• chopped flat leaf parsley for sprinkling

• salt and pepper to taste

Method

Pulse the first five ingredients in a blender until combined but still textured. Meanwhile, cook the pasta according to the instructions on the packet and poach four eggs for around five minutes, until the white is set and the yolk is still runny. When the pasta is cooked, add the pesto and stir to combine. To serve, top each portion of pasta with a poached egg and a scatter with chopped parsley. Enjoy!

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