I thought it was a good idea to eat something somewhat “healthy” for dinner last night after indulging in fried chicken livers three meals in a row…
This is an incredibly simple and gorgeous meal.
It looked so pretty I hated to poke my fork into it…
But that didn’t last long.
Gluten Free Spinach Pasta (I use Tinkyada)
Organic Red Chard, sautéed with organic olive oil
Squeeze of Lemon
Organic Egg (s), over easy
Freshly Ground Pepper
Saute the chard in olive oil until wilted, squeeze about a Tablespoon of lemon over it, and set aside. Take the finished pasta and place it in a saute pan over medium high heat and toss with the pesto. I used about 1 1/2 Tablespoons for one serving.
Arrange the pasta on the plate in a “nest”. Top with the wilted chard. Top with an egg, over easy, and finish with kosher salt and freshly ground pepper.