Walnut-Breadcrumb Pasta with a Soft Egg

Yield: 4 servings * Overall Price: ~$12 * Calories: 492

Ingredients:
4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces

1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup crumbled goat cheese

Directions:
1. Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5.5 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.
2. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently.
3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 1 1/2 tablespoons cheese. Serve immediately.

Thoughts:
Andrew asked me to make this meal. It was very interesting. I haven't really had a pasta dish that didn't call for any sort of sauce, so this was a little strange. If you're not a fan of sauce on your pasta or looking for a new way to eat pasta then you should try this.