Linguine Primavera & Poached Eggs

• 6 oz shelled fava beans (or 1 1/2 cups frozen fava beans)
• 4 oz snow peas
• 2 tsp salt
• 1 pkg (16 oz) linguine pasta
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 6 oz asparagus, cut into 2-inch lengths
• 1 tbsp white vinegar
• 4 None eggs
• 1/4 cup loosely packed fresh chervil leaves
• 1 cup finely grated Parmesan cheese

1. Cook fava beans in a large saucepan of boiling water for 2 mins or until just tender. Remove beans with a slotted spoon. Refresh under cold water; drain well. Cook snow peas in same boiling water for 30 seconds or until bright green. Remove with a slotted spoon. Refresh under cold water; drain well. Remove grey skins from fava beans.
2. Return water to a boil; add salt. Cook pasta in boiling water for 8-10 mins or until just tender; drain. Return to pan to keep warm.
3. Meanwhile, heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook garlic and asparagus, stirring, for 2 mins or until softened. Stir in fava beans and snow peas. Remove from heat.
4. Bring water to a boil in a deep skillet; add vinegar. Break 1 egg into a cup, then slide into pan. Repeat with remaining eggs. When all eggs are in pan, return to a boil. Cover pan; remove from heat. Let stand 3 mins or until a light film of egg white sets over the eggs. Remove eggs with a slotted spoon; drain on paper towel.
5. Return vegetable mixture to heat. Add remaining 3 tbsp oil and pasta; toss until heated through. Season to taste.
6. Serve linguine topped with a poached egg, chervil, Parmesan cheese and freshly ground black pepper.

beans, snow peas, salt, linguine pasta, extra virgin olive oil, garlic, lengths, white vinegar, eggs, chervil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/35780 (may not work)