Walnut Spaghetti Pangrattato

with Fried Eggs & Spinach

30 min

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Contains: Egg, Milk, Sulphites, Tree Nuts, and Wheat.

May Contain: Barley, Mustard, Oats, Peanuts, Rye, Seafood, Sesame, Soy, and Triticale.

What We'll Send

Spinach
Free Range Brown Egg (2)
Lemon
White Cooking Wine
Parsley
Garlic
Panko Breadcrumbs
Rosemary Fresh
Capers
Walnuts
Shallot
Grated Parmesan Cheese
Whole Wheat Spaghetti
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1011
Fat 49g
Protein 35g
Carbohydrates 105g

Cooking Directions

0

Tip: While frying the egg is more traditional, you can cook the eggs however you like. Garnish with a pinch of lemon zest at the end if you're feeling fancy!

1

Cook Pasta
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook for 8-10 minutes, or until al dente.
- Drain, reserving 1/2 cup pasta water in a mug.

2

Toast Walnuts
- Heat a large skillet over medium heat.
- Chop walnuts and add to skillet.
- Toast for 4-5 minutes, tossing occasionally until fragrant.
- Remove from skillet.

3

Prepare Ingredients
- Wash parsley, rosemary and spinach.
- Pick leaves and chop parsley and rosemary.
- Cut lemon in half.

4

Prepare Pangrattato
- Heat skillet to medium.
- Add 1 tbsp. olive oil, garlic and shallots and cook for 1-2 minutes, or until they begin to brown.
- Add panko breadcrumbs, walnuts, and rosemary .
- Stir and toast until mixture is golden and fragrant, about 2-3 minutes.
- Season to taste with salt and pepper.
- Remove from skillet and set aside.

5

Fry Eggs
- Carefully wipe out hot skillet with paper towel.
- Heat 1 tbsp. olive oil over medium-high.
- Once hot, crack eggs into skillet.
- When whites begin to set, reduce heat to medium low and cook for 2-3 minutes until whites are cooked through, or cook eggs to preference.
- Season to taste with salt and pepper.

6

Finish Pasta
- Add 1 tbsp. olive oil to the pasta pot with reserved pasta water, white cooking wine and 1 tbsp. butter and turn heat to high. Cook for 2-3 minutes.
- Add capers, parsley, half of the parmesan, and half of the lemon juice or to taste.
- Stir in cooked spaghetti and simmer on low for 1-2 minutes longer.
- Season to taste with salt and pepper.

7

Serve
- Divide pasta into bowls, top with spinach, remaining parmesan cheese, pangrattato and fried eggs.
- Enjoy!

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