Preparation Time: 5 mins
Cooking Time: 15-20 mins
225g/8oz broccoli florets
6 large Al Jazira "Golden Eggs"
4 tbsp pesto sauce
parmesan cheese to serve
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.