Pasta Nest With Poached Egg, Roast Pumpkin & Balsamic Tar

Quick, Simple & Delicious

Method

Preheat oven to 200 Degrees.
Place diced pumpkin on a non stick tray. Drizzle with a little olive oil and roast. When pumpkin is half cooked add cherry tomatoes and prosciutto. Keep a close eye so that they don’t overcook.
In a pan add the pine nuts and roast until brown. Remove and set aside.
In the same pan add balsamic & honey and simmer on low for 15-20 minutes until thick and syrupy. Set aside ready for serving.
Fill two sauce pans half with water and add a pinch of salt to one and a tablespoon of vinegar to another. Bring to the boil and add the Vermicelli pasta to the one with salt. Meanwhile add the eggs to the vinegar water and poach for three and half minutes, remove and drain on paper towel.
Drain pasta and add back to the sauce pan. Drizzle with olive oil and add grated parmesan cheese, and the chives. Mix well.
Set serving plates out and make a nest with the pasta and place the poached egg on top.
Sprinkle rocket leaves, pine nuts, pumpkin, cherry tomatoes around the nest. Drizzle with honey balsamic tar and garnish with chives.

Enjoy!

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• Egg
• Pasta
• Pinenut
• Poached
• Pumpkin