Spaghetti with kale and brussels sprout pesto

Spaghetti with kale and brussels sprout pesto
  • Serves icon Serves 4
  • Time icon 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.

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

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

  1. 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.
  2. 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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