A simple summer pasta.

Summer. Pasta. When I think of the two together, I immediately think pesto! Such was the inspiration of this Friday night meal. I threw it together to entertain Margaret, Leslie, and Robert.


  1. 1-2 packages fresh pasta (or one package dry pasta) – preferably fettucine
  2. 1 container of store bought pesto (yea…I know…I’ll make my own when my basil plant finally grows)
  3. Eggs – enough for one per person
  4. 1 cup of shredded Parmesan cheese
  5. 3 cloves of garlic – diced

Boil a pot of water for pasta. In the meantime, heat some olive oil in a large saute pan. Saute the garlic for 1-2 minutes; be sure not to over cook it. Once the garlic is slightly translucent, toss in the container of pesto. Let simmer while pasta cooks. Cook pasta according to directions.

Once the pasta is finished, drained lightly (but try to retain some of the water on the noodles), and toss everything together with the pesto. Portion out on plates and top with parmesan cheese. Here is best part…fried eggs! Fry one egg per person by cracking them in a hot non stick skillet. Fry them until the yolk is still runny, but the outside is lightly brown. Top each serving of pasta a fried egg. Some kosher salt sprinkled on the yolk wouldn’t hurt either.

I served this all with Margaret’s garlic bread and some salad (heavy on the produce). Sorry for the bad pic. I couldn’t wait to dig in.

a quick summer pasta


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