Zucchini spaghetti with tomato and pistachio

Preheat the oven to 200 ° C.

Place the cherry tomatoes on the branch on a baking sheet covered with parchment paper, drizzle with the oil and the balsamic vinegar and sprinkle with pepper.

Roast about 15 minutes in the middle of the oven.

Meanwhile, bring a large pot of water to the boil. Also bring the skillet with a low water of 6 cm and the vinegar to the boil.

In the meantime, heat a frying pan without oil or butter and toast the pistachios for 4 min. On medium heat. Remove from the pan and allow to cool. Chop if necessary.

Clean the garlic and cut finely. Put the frying pan back on the fire. Leave the spinach with the garlic shrink in parts.

Put the spinach, garlic, thyme and the rest of the oil in a high cup and puree with the hand blender into a sauce. Season with pepper and salt.

When the water in the frying pan boils, turn the heat down so that the water no longer bubbles. Break the eggs carefully one by one in a cup.

Make a vortex in the water with a spoon and let 1 egg gently slide into the chamber. Let be simmered (poaching) for 31/2 minutes.

Take out the pan with the skimmer and let it drain well. Repeat with the second egg.

When the water is boiling in the regular pan, add the spaghetti and possibly salt to the pan of water and cook for 4 minutes until al dente.

Put the zucchini spaghetti in a colander and pour the cooked pasta on top of it.

Put the spaghetti and zucchini spaghetti back in the pan. Mix in the spinach sauce and spread over the plates.

Put the to and a poached egg on it. Sprinkle with the pistachio nuts.