Name: Poached egg and green vegetable pasta
Prep time: 10 min
Cook time: 15 min
Ingredients: 400g dried short pasta; 1 tbsp olive oil; 2 tbsp unsalted margarine; 1 bunch asparagus, trimmed and cut into bite size pieces; 1 cup frozen peas; 100g baby spinach; 1/3 cup grated Parmesan cheese; 8 poached eggs

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Boil pasta in a large pan of boiling water until al-dente.
Meanwhile, heat olive oil and margarine in a fry pan over medium high heat. Add asparagus, peas and spinach and cooked until vegetables have just softened.
Transfer cooked pasta with a slotted spoon from hot water to frying pan; mix well to coat.
Divide into serving bowls and sprinkle with parmesan, and top with soft freshly poached egg. Serve immediately

Tips & Hints:

Break the egg yolk and stir into the pasta while still hot for a wonderful creamy pasta dish

Boil pasta in a large pan of boiling water until al-dente.
Meanwhile, heat olive oil and margarine in a fry pan over medium high heat. Add asparagus, peas and spinach and cooked until vegetables have just softened.
Transfer cooked pasta with a slotted spoon from hot water to frying pan; mix well to coat.
Divide into serving bowls and sprinkle with parmesan, and top with soft freshly poached egg. Serve immediately

Tips & Hints:

Break the egg yolk and stir into the pasta while still hot for a wonderful creamy pasta dish

Boil pasta in a large pan of boiling water until al-dente.
Meanwhile, heat olive oil and margarine in a fry pan over medium high heat. Add asparagus, peas and spinach and cooked until vegetables have just softened.
Transfer cooked pasta with a slotted spoon from hot water to frying pan; mix well to coat.
Divide into serving bowls and sprinkle with parmesan, and top with soft freshly poached egg. Serve immediately