Salsa Verde


  1. Cook pasta according to packet directions. Drain and rinse under cold water. Drain well and place in a large bowl.
  2. Meanwhile, cook asparagus in boiling water for 3 minutes. Drain and add to pasta.
  3. Place parsley and tarragon in a small food processor and process until finely chopped. Add garlic, capers, olive oil, pepper and salt and process until well combined. Add to the pasta mixture and stir to combine.
  4. Soft poach the eggs and drain on kitchen paper.
  5. Divide the pasta mixture between 4 plates. Top each with a poached egg. Serve with rocket leaves.

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