Pesto Pasta with Soft Boiled Egg

A recipe for soft boiled eggs over pasta tossed with an almond-Manchego-pepper pesto sauce. Great for easy weeknight meals.

Course Main Course
Cuisine American
Keyword pesto
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4
Calories 498 kcal


  • Pasta for 4 – I used rigatoni noodles
  • 2 Pimento de Padron peppers You can use other peppers, like jalapenos or serranos
  • 3 cloves garlic
  • ¼ cup fresh basil
  • ¼ cup almonds lightly toasted
  • ¼ cup shredded Manchego cheese
  • ½ cup olive oil or more as desired
  • Salt and pepper to taste
  • 4 eggs


  1. Heat the oven to 350 degrees. Slice the peppers in half lengthwise and set them onto a lightly oiled baking sheet along with the garlic cloves. Dash it all with a bit more oil.
  2. Bake 20 minutes, or until the pepper skins are nicely charred. Remove from heat, cool slightly and peel. Add to a food processor.
  3. Squeeze garlic from their skins and into the food processor they go.
  4. Add basil, almonds, cheese and oil. Process to form your thick pesto. Add salt and pepper to taste.
  5. Boil the pasta to aldente, drain, and toss with the pesto.
  6. While pasta is cooking, boil the eggs for 5 minutes. Cool and peel. This is a great soft boil and will allow the yolks to be fairly runny, exactly what you want here.
  7. Divide the pasta among serving bowls. Slice the eggs in half and top the pasta.
  8. Serve!
Nutrition Facts
Pesto Pasta with Soft Boiled Egg
Amount Per Serving
Calories 498 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 7g35%
Cholesterol 171mg57%
Sodium 108mg5%
Potassium 199mg6%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 1g1%
Protein 13g26%
Vitamin A 370IU7%
Vitamin C 1.4mg2%
Calcium 137mg14%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.