Boiled Eggs and Broccoli Pasta


This is deliciously tasty and easy boiled eggs and broccoli pasta dinner. If you have too many Easter eggs, this is the way to use them. 


  • 225g/8oz fusilli
  • 225g/8oz broccoli florets
  • 6 boiled eggs
  • 4 tbsp pesto sauce
  • Parmesan cheese to serve


  1. 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.

  2. 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. (Or use boiled Easter eggs)

  3. Stir the pesto sauce into the pasta and broccoli. Stir in the eggs and plenty of ground black pepper.

  4. Serve egg and broccoli pasta immediately with Parmesan cheese.


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