Orecchiette with asparagus pesto, fried ham, soft boiled egg and sourdough crumb
This vibrant pasta dish, featuring crispy fried Christmas ham and a soft-boiled egg, offers a seasonal touch that can be enjoyed year-round—swap asparagus for peas for a fresh twist!
20 mins
Ingredients
- Asparagus Pesto:
- 3 garlic cloves
- 500g asparagus - snap the bottoms off as they are tough
- 140g pinenuts toasted
- 75g spinach leaves
- 150g grated parmesan + extra for garnish
- 1 small lemon zested and juiced
- 1/2 cup olive oil
- Sourdough breadcrumbs:
- olive oil
- 3 slices of sourdough - a few days old is ideal
- 500g orecchiette pasta or pasta shells
- 4 eggs
Continental Carve Ham
Carve it thick for a great taste sensation; juicy and delicious. Let the festivities begin!
Average Weight: 3.5kg