Fusilli with egg and broccoli
recipe
Fusilli with egg and broccoli
No commentsIngredients
- 225g/8oz fusilli
- 225g/8oz broccoli florets
- 6 large Lion Quality eggs
- 4 tbsp pesto sauce
- parmesan cheese to serve
Serves:
4
Directions
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- Cook the pasta in a large pan of boiling water for mins or according to packet instructions, adding the broccoli florets for the final four mins of the cooking time. Drain in a colander.
- Put the eggs in a small pan, cover with cold water; bring to boil. Boil for seven mins; drain, rinse in cold water, tapping shells all over. Peel away the shells. Roughly chop.
- Stir the pesto sauce into the pasta and broccoli. Stir in the eggs and plenty of ground black pepper. Serve immediately with parmesan cheese.
Source: British Lion eggs
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