Spring Breakfast Spaghetti | RNZ Recipes

Ingredients

• 250g dried spaghetti
• 1–2 bunches asparagus, chopped
• 3 slices sourdough bread, roughly chopped
• 1 bunch Italian parsley, chopped
• finely grated zest of 1 lemon
• 4 tablespoons extra virgin olive oil
• 4 rashers bacon, chopped
• 1½ tablespoons pinenuts
• juice of ½ a lemon
• salt and freshly ground black pepper
• 4 eggs