Pasta with asparagus, mint pesto and poached egg

Method

1. Cook the in plenty of boiling water until al dente, or according to packet instructions.

2. Add the asparagus spears to the boiling pasta water for the last 2-3 minutes of the cooking time.

3. Meanwhile, grill the pancetta until crisp.

4. Put the mint leaves into a food processor with the olive oil, then blend to a purée. Stir in the Parmesan, lots of black pepper and set aside.

5. Poach the eggs in barely simmering water for 3-4 minutes.

6. Meanwhile, drain the pasta and asparagus, then mix in the mint pesto. Divide between 2 plates. Crumble over the pancetta, sprinkle with extra Parmesan and mint, then lift out the poached eggs with a slotted spoon and place on top.