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Nutrition: per serving

  • kcal565
  • fat24g
  • saturates5g
  • carbs66g
  • sugars8g
  • fibre6g
  • protein22g
  • salt1g
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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.

Recipe from Good Food magazine, October 2013

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.4 out of 5.8 ratings

hoyo

A simple and delicious recipe — I used soba noodles instead of pasta, which made it gluten-free. And oat milk instead of dairy milk. I also chucked in some peas to bulk up the veg content. The end result was very tasty and creamy.

Charlotte Hammond 1 avatar

Charlotte Hammond 1

question

What can I use instead of fish? I’m making it for my mother & boyfriend, & they’re both allergic to fish

goodfoodteam avatar
goodfoodteam

Thanks for your question. This recipe does not contain any fish so will be fine for anyone with a fish allergy.

tema62

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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