Spaghetti with artichokes & pesto

Spaghetti with artichokes & pesto

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
565
protein
22g
carbs
66g
fat
24g
saturates
5g
fibre
6g
sugar
8g
salt
1g

Ingredients

  • 350g spaghetti
  • 2 eggs
  • 2 tbsp milk
  • 4 tbsp green pesto
  • 50g Parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
  • 390g can artichokes, drained, quartered and dried
  • 50g pine nuts

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.

Recipe from Good Food magazine, October 2013

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Comments

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tema62's picture

Really lovely, don't forget to add salt and black pepper.I used linguine . This serves 3 in my house. Definitely will make again as I had all the ingredients in the cupboard.

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