Fusilli with egg and broccoli

(16 ratings)

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Fusilli with egg and broccoli
Fusilli with egg and broccoli
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Liven up a pasta dish by adding eggs and broccoli - it's super-healthy, cheap, easy to make and great for when you're in a rush.


  • 350g-400g fusilli pasta
  • 225g (8oz) broccoli florets
  • 6 large eggs
  • 4tbsp pesto sauce
  • Parmesan cheese to serve

We’ve used this recipe in our credit crunch meal planner. Click here to go back to week two of the planner.


  1. Cook the pasta in a large pan of boiling water for 10 mins (or according to packet instructions) and add the broccoli florets for the final 4 mins of the cooking time. Drain in a colander.
  2. Place the eggs in a small pan, cover with cold water and bring to boil. Boil for 7 mins, drain, rinse in cold water and tap shells all over. Peel away the shells and roughly chop.
  3. Stir the pesto sauce into the pasta and broccoli then stir in the eggs and plenty of ground black pepper. Serve immediately with grated Parmesan cheese.

This meal is part of our £40 weekly meal planner - see the other recipes here

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  • 3
(16 ratings)

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I made this for tea last night and it was lovely! I added some sweetcorn which made it really nice and I took some in to work for lunch too. It's really quick to make and tastes really nice too - I'd definitely recommend it.

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