Cook the spaghetti following pack
instructions. Meanwhile, in a small
bowl or jug, beat the eggs together
with the milk, pesto, Parmesan,
artichokes and seasoning.
Heat a small pan on a medium heat
and add the pine nuts. Toast for a
few mins, shaking the pan
occasionally, until they are pale
golden. Keep your eye on them as they can catch and burn quickly.
Once the pasta is cooked, drain in
a colander and tip back into the pan.
Put the pan onto a low heat and pour
over the egg mixture, tossing together
to coat all of the pasta in the sauce
– take care not to heat it for too
long or it will start to scramble.
Toss through the toasted pine
nuts and serve with extra Parmesan
at the table, if you like.