Spaghetti with kale and brussels sprout pesto
- February 2014
- Serves 4
- Hands-on time 20 min
The kale and sprouts in this spaghetti recipe can easily be substituted for other brassicas, such as broccoli or cavolo nero.
- 48.1g (8.8g saturated)
- 74.1g (5.5g sugars)
- 100g kale, shredded
- 100g brussels sprouts, quartered
- 75g hazelnuts, toasted
- 25g pine nuts, toasted
- 85g pecorino (or vegetarian alternative), grated, plus extra
- 3 garlic cloves, crushed
- 125ml olive oil
- Juice of a lemon
- 400g spaghetti
- Whizz the kale, sprouts, toasted nuts, pecorino and garlic in a food processor. Gradually drizzle in the oil as you whizz, then add the lemon juice to form a thick paste. Season well. If the mixture is too thick, loosen it with a splash of water.
- Cook the spaghetti according to the packet instructions until al dente, then drain and return to the saucepan with 2 tbsp of the cooking liquid. Toss through the pesto you’ve made, then serve scattered with extra pecorino.
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