Chestnut pasta with eggs and broccoli

I wanted to use a avocado to make a creamy sauce with the broccoli, but the moment I cut the avocado open, it was dark brown and ugly inside. It went into the bin- so sorry.
To make the sauce a bit creamy, I used a heaped tablespoon of cream cheese instead. Not the same, but it tasted good.

The chestnut pasta was a gift from friends who went to Northern Italy the region around Bozen and Meran, the Alto Adige, on vacation this year. In that region lots of chestnut trees grow and chestnut flour is often used as an ingredient in baked goods, breads or pasta. It was for the people in that region in earlier times a good way to save money. Wheat flour was a lot more expensive there.

recipe for 1:
100 g chestnut tagliatelle
1 small head of broccoli
2 eggs
2 tbsp milk
salt, pepper,
1 heaped tbsp cream cheese
2 tbsp olive oil
1 spring onion
1 clove of garlic

Cut the florets off the broccoli and peel the stem and cut that into discs. You will not need this, but when cooked and frozen, it is good for a lot of dishes. It should be in the boiling salted water about 3 minutes before you toss the florets in.
Get it out with a slotted spoon, save the water, separate the stems and freeze them, cut as much florets as you like, freeze the rest.
Chop them and set aside.
In the broccoli water toss in the pasta and cook al dente. Drain.

Beat the eggs with milk and season.
Chop onion and garlic and in heated oil soften a bit. Toss in the pasta and let it cook for 2 minutes.
Pour the egg mix on top and start to stir well until the eggs are well combined with the pasta.
Toss in the broccoli and stir.
Finish with cream cheese.