Bucatini with Fresh Herb Pesto

& Farm Egg

Fresh herbs can definitely take a recipe from good to great and infuse it with wonderful aromas and flavour. This week’s farm to table recipe features fresh dill.  This green herb with a tangy flavour and feathery leafs, is commonly used when pickling, in stews, soups, fish dishes and potatoes.  Not only have I created a simple and delicious pasta recipe with one of my favourite noodles that enhances its flavour, but this pesto sauce is truly very versatile. It can be served with fish, chicken, as a potato salad dressing and also makes a delicious condiment on sandwiches and burgers.  It can be stored in a tightly sealed container in the refrigerator for up to one week.


450 g Bucatini Pasta

1 cup fresh dill, chopped

1 cup fresh basil, chopped

3 garlic cloves, chopped

2 anchovies, in oil (optional)

5 tbsp. fresh lemon juice

¾ cup olive oil

½ cup grated Parmigiano-Reggiano,

Salt and pepper to taste

4 large egg yolks



Bring a large pot of salted water to boil. Cook pasta al dente according to package directions. Reserve 2 -3 tbsp. of pasta water.

Place remaining ingredients, except eggs in a food processor and pulse until smooth.  Just prior to tossing with pasta, add 2 -3 tbsp. of pasta water to the pesto. Toss ensuring pasta is well coated. Divide on plates and gently top with egg yolk and additional parmigiano.  Serve the pasta hot to ensure it cooks the egg slightly when broken.


SERVINGS 4 -6 | PREP & COOK TIME 30 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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