Circle B Kitchen
Recipe adapted from Cooking Light
Makes 4 servings*
4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces
1/4 cup walnuts
4 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 ounces uncooked fresh fettuccine or tagliatelle
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese
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 sauté for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.
3. Cook pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine and add a little of the cooking water if needed to moisten the sauce. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.