Curried Tagliatelle With Glazed Carrots And Soft Boiled Eggs - cooking recipe

Ingredients

1.75 oz almonds
2 tbsp butter
1 None shallot, peeled and finely diced
1 tbsp curry powder
3/4 cup pineapple juice
1/2 cup vegetable stock
3/4 cup whipping cream
1 tbsp cornstarch
2.75 oz spinach
14 oz tagliatelle
14 oz baby carrots, peeled, about 1/2 inch of the greens still attached
4 None eggs
1 tsp sugar

Preparation

Heat a frying pan and dry fry the almonds until golden brown. Transfer to a plate and allow to cool.
Melt 1 tbsp butter in a saucepan and saute the shallot for 2 mins. Add the curry powder and cook for 1 min. Add 2/3 cup pineapple juice, then the stock and cream. Simmer over a low heat for 5 mins. Mix the cornstarch and remaining pineapple juice until smooth, then stir into the sauce along with the almonds and spinach. Season to taste.
Cook the pasta according to package instructions. Cook the carrots in boiling salted water for 3 mins. Cook the eggs in boiling water for 4 mins.
Melt the sugar and 1 tbsp butter in a saucepan. Drain the carrots, add to the butter and toss until glazed. Season to taste.
Drain the pasta and stir into the sauce. Spoon on to serving plates along with the carrots. Drain the eggs, peel and cut in half. Arrange on top of the pasta and sprinkle with black pepper.