Linguine Primavera & Poached Eggs - cooking recipe

Ingredients

6 oz shelled fava beans (or 1 1/2 cups frozen fava beans)
4 oz snow peas
2 tsp salt
1 pkg (16 oz) linguine pasta
1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
6 oz asparagus, cut into 2-inch lengths
1 tbsp white vinegar
4 None eggs
1/4 cup loosely packed fresh chervil leaves
1 cup finely grated Parmesan cheese

Preparation

Cook fava beans in a large saucepan of boiling water for 2 mins or until just tender. Remove beans with a slotted spoon. Refresh under cold water; drain well. Cook snow peas in same boiling water for 30 seconds or until bright green. Remove with a slotted spoon. Refresh under cold water; drain well. Remove grey skins from fava beans.
Return water to a boil; add salt. Cook pasta in boiling water for 8-10 mins or until just tender; drain. Return to pan to keep warm.
Meanwhile, heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook garlic and asparagus, stirring, for 2 mins or until softened. Stir in fava beans and snow peas. Remove from heat.
Bring water to a boil in a deep skillet; add vinegar. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in pan, return to a boil. Cover pan; remove from heat. Let stand 3 mins or until a light film of egg white sets over the eggs. Remove eggs with a slotted spoon; drain on paper towel.
Return vegetable mixture to heat. Add remaining 3 tbsp oil and pasta; toss until heated through. Season to taste.
Serve linguine topped with a poached egg, chervil, Parmesan cheese and freshly ground black pepper.