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How to make spaghetti with kale and brussels sprouts

Spaghetti with kale and brussels sprout pesto

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

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.

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