Recipe: Tuscan Style Pesto Spaghetti

Eat me

So, it's the first day of the new year and I'm gradually feeling a bit more human after the previous night's frivolities. However, I am hungry. This calls for something quick, easy, filling but (most importantly) ruddy yummy! Behold, Tuscan (so Google reliably informs me) pesto and egg pasta a la Nick! This was a bit of an educated experiment, so play with quantities/method as I paid attention to neither.... 

Feeds: 2 (or 1 Nick)

Time: 10mins

Ingredients:

150g wholewheat spaghetti (or plain if you prefer)

80g green pesto

1/2 tsp chopped chilli from a jar/1 fresh chilli, chopped

2 medium eggs

A handful of spinach (baby leaf, or rough chopped/torn mature leaves)

2 tbsp olive oil

1 tbsp rapeseed oil

10g parmesan (or veggie alternative)

Salt and pepper for seasoning

Method:

Bring a pan of salted water to the boil. Add the spaghetti and 1 tbsp of the olive oil and cook as per the packet's instructions. While that bubbles away, heat the rapeseed oil in a skillet or frying pan over a medium/low heat. Once the pasta has become al dente, take off the heat and drain well. Add the chilli to the heated oil for a few seconds before then adding the cooked spaghetti. Toss the pasta in the chilli oil mix to get it nice and coated before you add half the pesto. Season with salt and pepper and stir thoroughly to distribute the pesto. 

Crack the eggs into the pan and fold into the pasta then add the remaining pesto and olive oil (this will loosen the pasta). 

Finally grate in the Parmesan cheese, add the spinach and as soon as it has wilted you are ready to serve.

Nom!