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Ingredients
Method
1.In a saucepan of salted, boiling water, cook pasta following packet instructions. Drain and return to pan.
2.In a second saucepan, heat half the oil on high. Sauté 4 cups mixed salad leaves for 30-40 seconds.
3.Add stock and bring to a simmer. Remove from heat and use a stick blender to process until smooth.
4.Toss sauce through pasta with cheeses. Stir on low until cheese has melted.
5.Mix in remaining lettuce and pine nuts. Season. Serve topped with poached eggs and drizzled with remaining oil. Accompany with salad, if desired.