hands on time: 20 min Total time 44 min
The soft egg coats the pasta and adds rich flavor. The key to the egg is to plunge them quickly into ice water to stop the cooking.
4 large eggs
1 (2oz.) piece of French bread torn into pieces
1/4 cup walnuts
3 TB olive oil
4 garlic cloves minced
1/2 tsp salt
1/2 tsp ground black pepper
8 oz. uncooked linguine
1/3 cup chopped fresh parsley
2 TB chopped fresh chives
1/3 cup (1 1/2 oz) crumbled goat cheese
1. Bring 3 inches of water to a boil. Add eggs to pan and boil 5 1/2 minutes. Drain and plunge into ice water. Peel.
2. Place bread in food processor until finely ground. Add nuts and pulse until finely ground. Heat large skillet and add olive oil. Add garlic and saute for 30 seconds. Add breadcrumb mixture, salt, and pepper and saute for 5 minutes or until toasted.
3. Cook pasta omitting salt. Add pasta to breadcrumb mixture and toss. Sprinkle parsley and chives. Divide pasta into 4 shallow bowls. Top each bowl with 1 egg and 1 1/2 TB cheese.
The soft egg coats the pasta and adds rich flavor. The key to the egg is to plunge them quickly into ice water to stop the cooking.
4 large eggs
1 (2oz.) piece of French bread torn into pieces
1/4 cup walnuts
3 TB olive oil
4 garlic cloves minced
1/2 tsp salt
1/2 tsp ground black pepper
8 oz. uncooked linguine
1/3 cup chopped fresh parsley
2 TB chopped fresh chives
1/3 cup (1 1/2 oz) crumbled goat cheese
1. Bring 3 inches of water to a boil. Add eggs to pan and boil 5 1/2 minutes. Drain and plunge into ice water. Peel.
2. Place bread in food processor until finely ground. Add nuts and pulse until finely ground. Heat large skillet and add olive oil. Add garlic and saute for 30 seconds. Add breadcrumb mixture, salt, and pepper and saute for 5 minutes or until toasted.
3. Cook pasta omitting salt. Add pasta to breadcrumb mixture and toss. Sprinkle parsley and chives. Divide pasta into 4 shallow bowls. Top each bowl with 1 egg and 1 1/2 TB cheese.
