Pesto Pasta with Eggs and Carrots

Ingredients

• 8 oz penne pasta
• 4 large eggs
• 2 medium carrots
• 3 stalks green onions
• ½ cup pesto
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.

2. 2

   Meanwhile, place the 4 eggs in a small saucepan, cover with water, and bring to a boil. Cook for 7 minutes for jammy yolks, then transfer to an ice bath and peel.

3. 3

   Peel and shred the 2 carrots using a box grater. Thinly slice the 3 green onions, separating white and green parts.

4. 4

   In a large skillet, heat the 1 tbsp olive oil over medium. Add the white parts of the green onions and cook until fragrant, about 1 minute.

5. 5

   Add the cooked penne and 1/2 cup pesto to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the pasta, about 2 minutes.

6. 6

   Season with the 1 tsp salt and 1/2 tsp black pepper. Fold in the shredded carrots and most of the green onion greens.

7. 7

   Slice the jammy eggs in half. Serve the pasta topped with the eggs and remaining green onions. Finish with a drizzle of olive oil if desired.

Tools you’ll need

• Large pot
• Small saucepan
• Large skillet
• Box grater
• Colander

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