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Green Pasta with Ham and Eggs

Everyone will like this green pasta with ham and eggs! Serve this BLD meal anytime of day.


  • 1 cup (packed) baby spinach leaves
  • 1 cup flat leaf parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup chicken stock or vegetable stock
  • 1/4 cup extra virgin olive oil ( EVOO)
  • 5-6 small white or Yukon Gold potatoes, cut into 1 1/2-inch dice
  • Salt and pepper
  • 1 teaspoon crushed red pepper
  • 1 small onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1/3 pound sliced prosciutto di Parma, cut into 1/2-inch-wide strips (not too thin!)
  • 1 pound spinach tagliatelle or fettuccine
  • Butter, for frying eggs
  • 4-6 large Araucana or cage-free eggs (1 per serving)
  • Grated Parmigiano Reggiano cheese, to pass around the table


Bring a large pot of water to a boil. Meanwhile, place the spinach, parsley, basil and stock in a food processor and process to the consistency of a fine pesto. In a large, deep skillet, heat the EVOO over medium-high, four turns of the pan. Add the potatoes and season with salt. Add pepper and the crushed red pepper and partially cover the pan. Cook the potatoes until lightly browned, 3-5 minutes, then add the onion and garlic and cook for 5 minutes. Add the prosciutto and cook until the fat renders, 1-2 minutes.

Salt the boiling water and cook the pasta to al dente. Reserve about 1 1/4 cups of the cooking water, then drain the pasta. Add the cooked pasta, ground greens and pasta cooking water to the pan with the potatoes; toss to combine and adjust the seasoning.

In a medium size nonstick skillet, melt the butter and fry the eggs sunny-side up or over easy. Divide the pasta among bowls. Top with cheese and eggs.

Rachael Ray