Hands-on time: 20 min. Total time: 44 min.

4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces (use breadcrumbs for a shortcut)
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese

1. Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.

2. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over mediumhigh heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently.

3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 11/2 tablespoons cheese. Serve immediately.

Yield: 4 servings.

CALORIES 492; FAT 23.29 (sat 5.39, mono 10.59, poly 5.49); PROTEIN 19.28; FIBER 3g; CHOL 216mg; IRON 4.1mg; SODIUM 448mg

Recipes by Julianne Grimes
COOKING LIGHT JANUARY/FEBRUARY 2011, PAGE 192

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