Saturated fat 2.9g
Mono fat 6.8g
Poly fat 4.1g
1 box whole-wheat spaghetti
1 bunch Swiss chard, chopped
1 cup packed fresh flat-leaf parsley
1/2 cup packed fresh baby spinach
1/4 cup walnuts, toasted
1 small peeled and chopped clove garlic
2 tablespoons plus 2 teaspoons olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper and 6 eggs
Boil water in a medium sized pot to about 425oF.
Reserve 1/4 cup of boiled water then add pasta and allow to cook according to package directions.
Add 1 bunch of chopped Swiss chard after 5 minutes of cooking and drain; return pasta and greens to pot.
While pasta is cooking, combine parsley, spinach, walnuts, garlic, 2 tablespoons oil, lemon zest, 1 tablespoon water, and 1/4 teaspoon each salt and pepper into a food processor and pulse until mixture get chunky.
In a medium sized nonstick frying pan, heat remaining 2 teaspoons extra-virgin olive oil over medium-high heat. Crack eggs into frying pan and cook until the whites are completely firm but the yolks are still soft (it takes about 2 minutes).
Season eggs with remaining 1/4 teaspoon each salt and pepper.
Toss reserved pasta mixture with pesto and enough reserved cooking water to make a thin sauce.
Serve pasta into 6 serving plates and top each with a fried egg.