for 4 people

Pasta

400 g	pasta (e.g. tubetti rigati)
	salted water, boiling

Sauce

2	eggs
1 bunch	parsley, leaves torn off
1 bunch	basil, leaves torn off
20 g	cress
80 g	grated Pecorino
70 g	pitted green olives, cut into rings
	salt and pepper to taste
10 g	cress

How it's done

Pasta

Cook the pasta in the boiling salted water until al dente, drain the pasta, reserve approx. 150 ml of the cooking water, set aside. Return the pasta to the pan, cover and keep warm.

Sauce

Place the eggs, parsley, basil and cress in a measuring cup, puree. Add the pecorino and the reserved cooking water, mix well, add to the hot pasta along with the olives, mix thoroughly and season. Plate up the pasta, garnish with the cress.

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