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Spaghetti with kale and brussels sprout pesto

Name: Spaghetti with kale and brussels sprout pesto
Cook time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Easy
February 2014

Easy
February 2014

Test kitchen approved

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.

Vegetarian recipes

Nutrition: per serving

Calories: 825kcals
Fat: 48.1g (8.8g saturated)
Protein: 25.3g
Carbohydrates: 74.1g (5.5g sugars)
Fibre: 8.3g
Salt: 0.5g

Nutrition: per serving

Calories: 825kcals
Fat: 48.1g (8.8g saturated)
Protein: 25.3g
Carbohydrates: 74.1g (5.5g sugars)
Fibre: 8.3g
Salt: 0.5g

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Ingredients

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

Method

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.