Macaroni with pesto sauce and poached egg.

Cook the pasta according to the instructions and in the meantime, fry the vegetables.

When the pasta is cooked, add it to the sauce with the diced ham and add salt and pepper to taste. When serving add the sauce and the egg 🤩.

PESTO SAUCE: -100 grams of Parmesan cheese - 4 fresh basil sprigs - 1 clove of garlic - 30 grams of cashew nuts (original recipe with pine nuts) - Amount of oil according to the consistency you want to achieve. Mix all the ingredients and that's it!

POCHÉ EGG: Boil water and prepare the eggs in the following way: place a good piece of transparent fil over the mouth of a glass and press it into the glass. The egg is cracked on top of the fil inside the glass and seasoned to taste (I add parsley and pepper and sometimes diced ham). Close the transparent fil forming little bags without leaving any air, just at the level of the egg (I use a transparent fil tape to make a knot). It should look like in the photo. Add to the boiling water for 5 minutes if the egg is size M and 6 minutes if it is a size L. SURPRISING RESULT 👏🏽