Spelt and pumpkin pasta with crispy sage
6 tbs, (12 leaves)
400 g, Kent variety, cut into 1cm pieces
1 clove(s), crushed
Dry spelt pasta
200 g, spiral variety
1 bunch(es), chopped
1 tbs, white variety
Grated parmesan cheese
½ cup(s), (40g)
- Heat oil in a medium saucepan over high heat. Add sage and cook for 1–2 minutes or until crisp. Transfer to a plate lined with paper towel. Add pumpkin to same pan and cook, stirring, for 2–3 minutes or until golden. Stir in garlic. Reduce heat and cook, covered, for 10 minutes, stirring occasionally, or until tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add broccolini for last 2 minutes of cooking. Drain, reserving 2 tablespoons cooking liquid. Return pasta mixture to pan. Add pumpkin mixture to pasta with reserved cooking liquid. Season with salt and pepper. Toss gently to combine. Cover to keep warm.
- Meanwhile, bring a small saucepan of water to the boil over high heat. Reduce heat until barely simmering. Add vinegar to water. Carefully break 1 egg into a cup, then slide egg into water. Poach egg gently for 2–3 minutes or until egg white is set and yolk is still soft. Use a slotted spoon to transfer to a plate. Cover to keep warm. Repeat with remaining eggs.
- Serve pasta mixture topped with eggs, parmesan and crispy sage.