Brunch, Breakfast, EasyElena InsleyBrunch, Breakfast, Pasta, Cheese, Eggs, VegetarianComment

Breakfast Pasta

Brunch, Breakfast, EasyElena InsleyBrunch, Breakfast, Pasta, Cheese, Eggs, VegetarianComment
Breakfast Pasta

Nashville is well established as the go-to bachelorette/birthday/girl’s trip spot- but often overlooked is the rich food scene that fuels many of these weekends. On a trip last year, my taste buds were enlightened by the perfect brunch combination- egg, cheese, and pasta. After leaving Nashville, I looked for ways to recreate this Breakfast Pasta at my own kitchen table and in a way much less expensive than another trip to Nashville. Only after a well-timed trip to the farmer’s market I frequent each week did I find the recipes to make a dish that satisfied my pasta craving at Brunch time.

Serves: 4                       Cook Time: 20 minutes

Ingredients:

·        Fettuccine - two handfuls, more if desired. I used my homemade Sundried Tomato Pasta

·        About 12 oz Basil Pesto Goat Cheese- purchased as such or pesto & plain goat cheese. I found a delicious, locally made basil pesto goat cheese at the Troy Farmer’s Marker in Troy, NY. If this is not accessible to you and not easily found in your area, you can combine a small amount of basil pesto with plain goat cheese for the same flavor.

·        Eggs (1 per person/serving)

·        Salt & Black Pepper

Recipe

1.     Fill a medium saucepan with water and salt generously. Bring to a boil

2.     Add pasta to water and cook until al dente. Prior to draining pasta, save 1 cup of water and put to the side. Turn heat off on stove

3. Strain the pasta and return the pasta to the hot pot. Keep the stove off.

4. Add goat cheese (and pesto if needed) to the pasta in the warm pot. Stir Vigorously.

5. Stir until the cheese is melted and coats the pasta evenly. If cheese is too thick, add small amounts of saved water. Stir in between until pasta is well coated.

6. In a small pan, cook egg as desired. I prefer sunny side up for this dish.

7. Plate your pasta and add your egg on top. Season with black pepper as desired.

Enjoy!

Tips:

  • Pasta with goat cheese is difficult to reheat, particularly in the microwave. If you are reheating after storing in the fridge, I recommend placing the pasta in a small pan or pot and heating slowly. Add water as you go to add in moisture.

  • If you want to make a basil pesto goat cheese- mix together small amounts of basil pesto with plain goat cheese until desired flavor is achieved. You do not need much pesto! You can also add in other spices or flavors.