Easy baked pears with amaretti
A warming autumnal pud that’s low fat, speedy and satisfying
Spaghetti with artichokes & pesto
Serves 4
Easy
Prep:
Cook:
Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher
Skip to 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 artichokedrained, quartered and dried
- 50g pine nuts
Nutrition: per serving
- kcal565
- fat24g
- saturates5g
- carbs66g
- sugars8g
- fibre6g
- protein22g
- salt1g
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.
