Spaghetti with eggs & veg

An unusual dish that's quick to make, perfect for lunch, for a bargain at 88p a portion

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 300g/10oz spaghetti
• 225g/8oz broccoli florets
• 100g/4oz frozen peas
• 6 large British Lion eggs
• 60ml/4tbsp pesto sauce
• 60ml/4tbsp toasted pinenuts
• salt and freshly ground black pepper
• grated Parmesan to serve (optional)

What you do:

1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 5 mins.
2. Meanwhile place the eggs in a medium pan, cover with cold water and slowly bring to the boil. Boil for 7 mins.
3. Add the broccoli and peas to the spaghetti pan, return to the boil and cook for a further 5 mins or until the spaghetti and vegetables are just tender or ‘al dente’. Drain in a colander and return to the pan.
4. Remove the eggs from the heat, drain and rinse in cold water. Tap the shells all over, then peel away and discard. Roughly chop the hard boiled eggs.
5. Stir the pesto into the spaghetti and vegetables, stir through the eggs and pine nuts. Season to taste. Serve straight away with a sprinkling of Parmesan if liked.

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