Reginette With Watercress Pesto, Eggs, Radishes And Bacon - cooking recipe

Ingredients

3 None eggs
1 lb reginette
1 bunch watercress, a little reserved for garnish
1/2 bunch fresh parsley, finely chopped
2 cloves garlic
3 tbsp pine nuts
1/3 cup olive oil + 1 tsp
1/3 cup Parmesan cheese, grated
3-4 tbsp light balsamic vinegar
1 pinch sugar
2 oz bacon, chopped
1 bunch radishes, thinly sliced
3/4 cup alfafa sprouts

Preparation

To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and slice.
Meanwhile, cook the pasta in boiling salted water according to the package instructions. Drain.
For the pesto, puree the watercress, parsley, garlic and pine nuts in a food processor, gradually adding the olive oil. Stir in the Parmesan cheese, balsamic vinegar and sugar, and season to taste.
To finish, fry the bacon until crispy then set aside. Mix the eggs, radishes, pesto, pasta, alfalfa sprouts and bacon in a bowl, season to taste and serve garnished with watercress.