Spaghetti with artichokes & pesto

• spaghetti↗350g g
• eggs↗2
• milk↗2 tbsp tbsp
• green pesto↗4 tbsp tbsp
• parmesan↗50g g

  (or vegetarian alternative), grated, plus extra to serve (optional)

• artichoke390g g

  drained, quartered and dried

• pine nuts↗50g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.