• 3 large eggs Egg, whole, boiled
• 270g pasta Pasta, wholewheat, boiled
• 80g courgette Courgette
• 80g cherry tomatoes Cherry Tomatoes
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the courgette and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the courgette and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wholewheat pasta first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

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