Trenette is a type of long thin pasta that is traditionally served with a pesto sauce. Instead of serving it with a pesto sauce here with added the pesto directly to the pasta and fried them into little nests.
Slow poached a quail egg to 63C topped them with a touch of hot whipped cream that was flavored with mushrooms and sweet onions. The idea was that the runny yolk and the cream would form a sauce and the tasty pasta bits would lend texture to the egg and the whole dish.
