Courgette & Spelt Spaghetti In Pesto Sauce With Poached Egg


  • Handful of Spelt Spaghetti (Approx. 20-30g)
  • 1 Medium Courgette
  • 1 Medium Free Range Egg
  • Small Handful of Cherry Tomatoes
  • 1/4 Peas (Frozen Will Be Fine)
  • Pesto (Shop Bought Or Homemade)
  • Olive Oil
  • Himalayan Salt & Pepper
  • Dried Basil, Thyme & Chilli Flakes
  • Fresh Basil Leaves

For The Pesto

  • 2 Cups of Fresh Basil
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Pine Nuts
  • 3 Minced Garlic Cloves
  • Salt & Ground Black Pepper To Taste
  • If Non-Vegan Add 1/3 Cup of Parmigiano Reggiano cheese, grated


  • Bring a medium pan of water to boil and add the spelt spaghetti and cook for 20 minutes
  • Whilst the pasta is cooking, roughly chop the tomatoes and add to a small pan with a drizzle of olive oil. Add the herbs and cook for around 10 minutes
  • Whilst the pasta and tomatoes are cooking spiralise the courgette, sprinkle a little himalayan salt and leave to one side.
  • One minute before the pasta is done, add the courgette spaghetti to the pan to soften slightly
  • Three minutes before the pasta is done, bring a pan of water to simmer and crack in the egg to poach
  • Drain the pasta and add the pesto sauce along with the tomatoes. Add the peas to the mix and stir through
  • Place the poached egg on top and add crushed black pepper
  • Taste test and add some fresh basil leaves and chilli flakes.
  • Enjoy!

For Homemade Pesto:

  • Toast pine nuts lightly in a pan for 5 minutes
  • Blend all the ingredients together in a blender until smooth, it's that simple!