Pesto Fettuccine with Poached Egg | Cook Smarts

Ingredients

• 1 Tbsp Pine nuts (sub walnuts)
• 8 oz Pasta, gluten-free fettuccine (sub gluten-free spaghetti)
• 1 Lemons, wedges
• 8 oz Artichoke hearts, chopped (look for these in jars, cans, or frozen)
• 1 can Beans, navy or cannellini (14 oz / 397 g), drained and rinsed
• 4 Eggs
• 2 tsp Vinegar, red or white wine
• 1 Tbsp Oil, olive
• 4 oz Baby spinach
• 1/2 cup Basil pesto (ingredients listed separately)
• 2 Tbsp Pine nuts (sub walnuts or pecans)
• 1 clove Garlic, peeled
• 1 oz Cheese, parmesan (opt), cut into large pieces
• 1 1/2 oz Basil leaves, fresh
• 2 tsp Lemon juice
• 3 Tbsp Oil, olive