Often I will think there is nothing to eat at home and start to scour just eat for food delivery. A full hour later I still have not found food I want to eat.
Further, as I continue with my bid to improve the eating habit of my husband the list acceptable fast food is close to empty.
1. I am Vit D deficient and must eat good fats and protiens.
2. Husband is addicted to sugar and restaurant food is lathered in butter and sugar to taste.
So I made something up. It’s called ‘Deconstructed Carbonara with Courgette and Pesto and Truffle Nut’
It’s easy and quick to make, tastes great and is pretty healthy for a pasta dish.
250g Fresh Tagliatelle (you can use dried and any other variety)
1 table spoon of Organic Pesto
2 medium eggs (use free range or organic if you can)
5 Brazil Nuts
1 tea spoon Truffle Oil (can be replaced by any oil)
A pinch of paprika
3 drops of Maple Syrup – you can use honey
A pinch of pepper and salt.
Peel the courgettes and then using the peeler cut thin slices and place in a bowl to rest.
Boil the pasta, fresh pasta usually takes about 4 minutes to cook.
While the pasta is cooking chop up most the Brazil nuts finely, keeping a few of the bits bigger.
Place on a bowl and add your oil, paprika, pepper, salt and sweetener, and mix with your fingers. Keep the mix to the side for a few minutes.
Once the pasta is cooked drain and keep to the side.
Poach the two eggs, I find it hard to poach so I use silicon poaching cups. Using the cups will mean that you can now turn your mind to frying the nuts. Place the but mix on a frying pan on a low heat, cook for about 5-6minutes.
You will now have all the elements of your meal ready.
Add the pasta to the bowl of courgettes, add in the pesto and mix.
Serve in a bowl topped with the poached egg and the sweet paprika nuts.