Ingredients
250g/9oz broccoli florets
4 tbsp olive oil
2 garlic cloves, peeled and chopped
2 courgettes, trimmed and diced
1 leek, white part only, washed and sliced
2 carrots, peeled and diced
1 red pepper, seeded and diced
a handful of fresh basil leaves, torn
2 large eggs, lightly beaten
100g/3½oz parmesan, freshly grated, plus extra to serve
400g/14oz farfalle (bow-shaped) pasta
sea salt and freshly ground black pepper
Method
1 Blanch the broccoli florets in boiling salted water for two minutes. Drain and set aside.
2. In a frying pan, heat the olive oil. Add the garlic and all the vegetables and sauté for eight minutes. Season with sea salt and black pepper and add the basil.
3. In a bowl, combine the eggs with the parmesan.
4. Meanwhile, cook the pasta in a large bowl of boiling salted water until al dente. Drain well and transfer to a preheated frying pan.
5. Toss the pasta with the vegetables over a high heat for a few seconds. Turn down the heat.
6. Stir in the egg and cheese mixture until well combined and set. Season again to taste.
7. Serve immediately, with some extra freshly grated parmesan if you like.
