Name: Spaghetti with artichokes & pesto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 350g spaghetti; 2 eggs; 2 tbsp milk; 4 tbsp green pesto; 50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional); 390g can artichoke drained, quartered and dried; 50g pine nuts

Home
Recipes
Spaghetti with artichokes & pesto

Spaghetti with artichokes & pesto

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.4 out of 5.8 ratingsRate

loading...

Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy baked pears with amaretti

A star rating of 4.2 out of 5.21 ratings

Build-your-own-bruschettas

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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

(or vegetarian alternative), grated, plus extra to serve (optional)
390g can artichoke

drained, quartered and dried
50g pine nuts

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal565
fat24g
saturates5g
carbs66g
sugars8g
fibre6g
protein22g
salt1g

Method

step 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.
step 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.
step 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.
step 4

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

Recipe from Good Food magazine, October 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now