spinach pesto I (we) made a few days ago. You can totally use store-bought pesto if you don't have the time or inclination to make it. In fact, the first time I made this was for my sister, and I used store-bought. No shame in that game.
Pesto Pasta with Fried Egg & Goat Cheese (makes 1 generous serving)
1 c pasta (cavatappi, penne, or rotini would all work well)
2 tbs spinach spinach pesto (store-bought pesto may be substituted)
1 oz goat cheese
1 tsp olive oil
Salt and pepper to taste
- Prepare the pasta according to the package directions. Drain and toss with pesto and goat cheese in a serving bowl.
- Meanwhile, heat a teaspoon of olive oil in a small nonstick pan over medium-low. Crack the egg in the pan, taking care not to break the yolk. When the white is mostly set 2-3 minutes, flip the egg and cook an additional 30 seconds or so, just to set the rest of the egg white. Remove from the pan and place on top of the pasta.