This recipe was inspired by the latest series of Masterchef Australia. One of the contestant cooked it as 'green eggs and ham'. I decided to try a version of it.
Firstly I made the pasta. I pureed some rocket with olive oil and mixed this in with the egg to be incorporated through the pasta. Actually the dough had a beautiful texture and rolled out really well.
I bought some pepper goats cheese on the weekend at the markets to use as my base to the egg yolk. I made little wells with it, separated my egg yolks and very carefully put them in. I made six and one of the them must have just broken as I put it down, it still worked fine though as it was only a little leek over the edge.
I cooked them in plenty of boiling salted water until the pasta was just cooked (I check by sticking my finger nail in the pasta, if it goes straight through its done). This was just over two minutes.
I served them on some crisp baby lettuce with a walnut sauce my hubby made. He melted some butter, softened some garlic and browned the walnuts as well. Squeeze of a lemon and seasoning and it was done.
This was such a success. The yolk was perfect, oozed out when we opened them up. Taking a mouthful of crunchy lettuce with pasta, egg yolk, goats cheese and walnuts was delicious. I might have to make this one again to show off to some guests!