- 350g spaghetti
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 4 tbsp green pesto
- 50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 390g can artichoke, drained, quartered and dried
- 50g pine nuts
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.