Fusilli with Egg and Brocolli

Preparation Time:
5 mins
Cooking Time: 15-20 mins
Serves: 4


  • 225g/8oz fusilli
  • 225g/8oz broccoli florets
  • 6 large Al Jazira "Golden Eggs"
  • 4 tbsp pesto sauce
  • parmesan cheese to serve


  • Cook the pasta in a large pan of boiling water for 10 mins or according to packet instructions, adding the broccoli florets for the final 4 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 7 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.