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Pesto Pasta with Egg

Pesto Pasta with Egg

  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cooking Time: 35 minutes
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  • 2 lbs Rigatoni noodles
  • 2 Pimento de Padron peppers, or jalapeno
  • 3 cloves Garlic
  • 1/4 cup Fresh basil
  • 1/4 cup Almonds or pine nuts, lightly toasted
  • 1/4 cup Shredded Manchego or Parmesan cheese
  • 1/2 cup Olive oil
  • Salt, to taste
  • Pepper, to taste
  • 4 Eggs


  1. Preheat the oven to 350 degrees F.
  2. Slice the peppers in half lengthwise and set them onto a lightly oiled baking sheet along with the garlic cloves. Dash it all with a bit more oil.
  3. Bake 20 minutes, or until the pepper skins are nicely charred. Remove from heat, cool slightly and peel. Add to a food processor.
  4. Squeeze garlic from their skins and add to the food processor.
  5. Add basil, nuts, cheese and oil. Process to form your thick pesto. Add salt and pepper to taste.
  6. Boil the pasta to al dente. Drain and toss with the pesto.
  7. While pasta is cooking, boil the eggs for 5 minutes. Cool and peel.
  8. Divide the pasta among 4 serving bowls. Slice the eggs in half and top the pasta.
  9. Serve immediately.


Recipe adapted from