Pasta Primavera

Ingredients

Scaled for your household (4 portions) · original serves 4

• Dried pasta400 g
• Eggs4
• Olive oil2 AU tbsp
• Red onion1
  diced
• Asparagus2 bunch
  trimmed, cut into 5cm pieces
• Snow peas150 g
  trimmed
• Frozen peas½ cup
  thawed
• Sour cream½ cup
• Pecorino1 cup
• Dill¼ cup
  finely chopped
• Water2 AU tbsp

Method

1. 1

   Cook penne according to the packet, drain and keep warm. In a separate pan of gently simmering water, poach each egg for about 3 minutes until its white sets; lift out with a slotted spoon.

2. 2

   Soften red onion in olive oil for 4 minutes. Add asparagus, snow peas, thawed peas and water, cover and cook for 2 minutes.

3. 3

   Toss vegetables through the pasta with sour cream and three-quarters each of the pecorino and dill. Divide between plates, add a poached egg to each, and finish with remaining cheese and dill.