LINGUINE PRIMAVERA & POACHED EGGS

PREP + COOK TIME 30 MINUTES SERVES 4

180g shelled broad beans

100g snow peas

2 teaspoons salt

500g linguine pasta

¼ cup (60ml) extra virgin olive oil 2 cloves garlic, sliced thinly

170g asparagus, trimmed, cut into

5cm lengths

1 tablespoon white vinegar

4 eggs

¼ cup loosely packed fresh

chervil leaves

1 cup (80g) finely grated parmesan

1 Place broad beans in a large saucepan of boiling water; boil for 2 minutes or until just tender. Remove with a slotted spoon. Refresh under cold water; drain well. Add snow peas to same boiling water; boil for 30 seconds or until bright green. Remove snow peas with a slotted spoon. Refresh under cold water; drain well. Remove grey skins from broad beans. 2 Return water to the boil; add salt. Cook pasta in boiling water for 12 minutes or until just tender; drain. Return to pan to keep warm.

3 Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat; cook garlic and asparagus, stirring, for 2 minutes or until soft. Stir in broad beans and snow peas. Remove from heat.

4 Bring water to the boil in a deep frying pan; add vinegar. Break 1 egg into a cup, then slide into pan. Repeat