- 14 oz penne pasta, fettucine or tagliatelle
- 4 free range eggs
- 2 tablespoons olive oil
- 1 bunch broccolini, cut into 2 in lengths
- 2 bunches asparagus, halved crossways and length
- 5 oz snow peas, trimmed
- 3½ oz green beans, halved lengthways
- ½ cup frozen peas
- ½ cup light sour cream
- 1 cup finely grated pecorino or parmesan
- ¼ cup dill sprigs, finely chopped
- 1 lemon zested
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until al dente. Drain, reserving 1/2 cup cooking water.
Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
Heat 1 tbs oil in a large saucepan over medium-high heat. Add broccolini and garlic and cook, stirring, for 2 minutes or until starting to soften. Add asparagus, beans and 1/4 cup reserved pasta water. Cook, covered, for 2-3 minutes or until vegetables are just tender. Add snow peas and green peas. Cook, uncovered, for 1 minute or until tender.
Add vegetable mixture to pasta with sour cream, three-quarters of the pecorino/parmesan and three-quarters of the dill. Toss until well combined.
Top pasta with egg, zest, remaining pecorino/parmesan, dill and serve seasoned with pepper.