Cauliflower And Basil Pasta With Poached Eggs - cooking recipe

Ingredients

11 oz Garganelli Pasta (penne could be substituted)
1 oz sliced hazelnuts
1/2 None small head of cauliflower, cut into florets
1 tbsp olive oil
2 None garlic cloves, crushed
1 tbsp breadcrumbs
1/2 tbsp chili powder
Pinch None grated nutmeg
2-3 tbs white wine vinegar
4 None medium eggs
8-10 None basil leaves, roughly torn

Preparation

Cook the pasta in a large pan of boiling, salted water for 10-12 minutes, or until tender. Toast the hazelnuts in a small pan without oil for 2-3 minutes then remove from the pan and leave to cool. Blanch the cauliflower in a pan of boiling, salted water for 2-3 minutes then remove from the pan and leave to steam in a colander.
Heat the oil in a frying pan add the cauliflower, garlic and breadcrumbs to the pan and fry for 5 minutes over a medium heat. Sprinkle in the chili and nutmeg then set aside and keep warm.
Bring a tall saucepan of water to a boil and mix in the vinegar. Slide the eggs into the water one at a time and turn down the heat so that the water is at a simmer. Cook for 3-4 minutes. Drain the eggs and dry on paper towels.
Drain the pasta then mix with the cauliflower, hazelnuts and basil then season. Divide the pasta between 4 bowls then place a poached egg on top. Serve.