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Spaghetti with artichokes & pesto

Spaghetti with artichokes & pesto

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A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal565
fat24g
saturates5g
carbs66g
sugars8g
fibre6g
protein22g
salt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, October 2013

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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