Walnut-Breadcrumb Pasta With A Soft Egg

Name: Walnut-Breadcrumb Pasta With A Soft Egg
Ingredients: 4 large eggs; 1 (2-ounce) piece French bread baguette, torn into small pieces; 1/4 cup walnuts; 3 tablespoons olive oil; 4 garlic cloves, minced; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 8 ounces uncooked fresh linguine; 1/3 cup chopped fresh flat-leaf parsley; 2 tablespoons finely chopped fresh chives; 1/3 cup (1 1/2 ounces) crumbled goat cheese

11 ingredients

3 steps

Ingredients

4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese

Directions

1

Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.
2

Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently.
3

Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.