Serves 4

1 lb. paparadelle pasta

4 cups veggie stock

3 cloves garlic, peeled and lightly smashed

2 lemons, zest grated and juiced

3 tbsp. mixed herbs, chopped (I used thyme, tarragon, and Italian parsley)

1/2 cup English peas, shelled (or use frozen)

Freshly grated Parmesan cheese

4 eggs

1) Put a large pot of water on to boil and when it is close, add a good sized handful of kosher salt.

2) Put the veggie stock in a small saucepan along with the garlic and bring to a boil, reduce the heat slightly so it is still boiling, and cook until reduced by half, about 20 minutes.

3) At some point during the cooking, add the peas (whether they are fresh or frozen) and cook for about one minute, then remove with a slotted spoon and set aside.

4) Once the stock is reduced, add the zest and juice of the two lemons, cover, and remove from the heat.

5) Add the pasta to the boiling water and cook until al dente, then drain.

6) To poach the eggs, bring a wide saucepan of water to boil. Add a couple of teaspoons of white wine vinegar and reduce the heat to a simmer. One by one, quickly break the eggs in to a ramekin and add to the saucepan. Once they are all in, cover the pan and turn off the heat. Set the timer for 3 minutes. Lift the eggs out of the water with a slotted spoon and pat dry.

7) Pour the paparadelle back in to the cooking pot and add the reduced stock. Give it a stir and add the herbs and the peas. Plate it, dust with Parmesan cheese and top with a poached egg.