Create this fresh, lemon-flavoured pasta dish for a weekend lunch, then top with a runny egg yolk for added richness.
- Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Meanwhile, bring a medium saucepan of water to the boil over medium-high heat. Add the vinegar. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with the remaining eggs.
- Whisk the oil, lemon juice and lemon rind in a jug until combined. Season with salt and pepper.
- Add oil mixture, salmon and rocket to the pasta. Toss to combine. Divide among serving plates. Top with eggs and parmesan. Season with pepper.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set