Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher
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 artichoke, drained, quartered and dried
- 50g pine nuts
Method
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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.
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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.
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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.
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Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.