Fusilli with egg and broccoli
Average rating:
Liven up a pasta dish by adding eggs and broccoli - it's super-healthy, cheap and easy to make. Great for when you're in a bit of a rush.
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Cooking time: 25 mins
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Serves: 4
Ingredients
- 350g-400g fusilli
- 225g/8oz broccoli florets
- 6 large eggs
- 4tbsp pesto sauce
- Parmesan cheese to serve
Method
- 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.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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