Egg Pesto Pasta

Ingredients
1 pound pasta (I use long noodles, any shape would work)
1-2 tablespoons olive oil
Red pepper flakes, to taste (I use a shake or two from my bottle)
1 cup pesto
6 eggs
Salt and pepper, to taste
Parmesan cheese, to taste

Instructions
1. Bring a large pot of salted water to boil and cook pasta as instructed on the package.  Drain.  

2. In a large skillet, heat the olive oil over medium heat.  Add red pepper flakes and stir for a few minutes.   Add the drained pasta to the skillet and stir.  

3. Add pesto to skillet and stir to coat pasta well.  Crack the eggs into a small bowl and then add them to the skillet on top of the pasta.  Break the yolks with your spoon or spatula and then fold the pasta over the eggs.  Repeat this folding motion until the eggs are distributed and cooked through.  

4. Season to taste and serve with Parmesan cheese, if desired.  

Comments
Once upon a time, when Food Network was still about cooks teaching people how to cook, I saw an episode of Essence of Emeril where Emeril Lagasse made this dish.  Try as I might, I’ve never been able to find the recipe online anywhere but, thankfully, it was simple enough that I could recreate it from my memory.  

Art fell in love with this the first time I made it, then we ate it every week for a month or so, and then I got totally sick of it and didn’t have it for 2-3 years afterward.  Art requested that I use the farmer’s market pesto and eggs for this dish and give it another try after a long hiatus.  

It really is a great meal.  Simple, fresh, quick and easy.  Good pesto makes all the difference!

Internet - Emeril Lagasse