Pesto egg noodles
1
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
These egg noodles are likely not what you’re expecting. They contain no flour or other starch but instead are ribbons of cooked egg. You lightly beat eggs (as if you’re going to make scrambled eggs) and stir in some grated Parmesan and fresh basil to give them the essence of pesto. You then pour the mixture into a nonstick pan in as thin a layer as possible—similar to making crepes—to quickly cook, then stack the “crepes,” roll them up, and slice them into ribbons. You can toss them into broth or an Italian vegetable soup, top them with your favourite sauce, or add them to a grain bowl for a protein boost.
Ingredients
Cooking spray
4 spray(s)
Raw egg
8 large
Grated Parmesan cheese
¼ cup(s)
Fresh basil
3 tbsp(s), finely chopped
Kosher salt
⅜ tsp(s)
Black pepper
¼ tsp(s)