Fusilli with egg and broccoli
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.
- 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.
- 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.
- 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.