Lemon spaghettini with poached eggs & rocket

With its zesty lemon and peppery rocket, this pasta will give you a mid-week lift.

Recipe «Lemon spaghettini with poached eggs & rocket» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 400g dried spaghettini pasta, 4 eggs, 60ml olive oil, 2 garlic cloves, crushed, 1 tbsp finely grated lemon rind , 80ml fresh lemon juice, 1 x 120g pkt baby rocket leaves, Shaved parmesan, to serve .

Ingredients:

• 400g dried spaghettini pasta 
• 4 eggs 
• 60ml olive oil 
• 2 garlic cloves, crushed 
• 1 tbsp finely grated lemon rind 
• 80ml fresh lemon juice 
• 1 x 120g pkt baby rocket leaves 
• Shaved parmesan, to serve 

Instructions

1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Return to pan.
2. Meanwhile, place a medium saucepan of water over high heat. Bring to the boil. Reduce heat to medium-low. Use a large spoon to stir the water to make a whirlpool. Carefully crack 1 egg into the centre of the whirlpool and poach for 3-4 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with the remaining eggs.
3. Add the oil, garlic, lemon rind, lemon juice and rocket to the pasta and toss until well combined. Divide pasta among serving bowls and top with poached eggs. Sprinkle over parmesan and season with salt and pepper to serve.