-
-
Add this recipe to your binder
This recipe is in your binder
-
Sprout and prosciutto spaghetti with pistachios recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
Use up leftover sprouts in this fantastic pasta recipe. Combining creamy goat's cheese, shelled pistachios and pomegranate seeds, this dish makes a refreshing change from traditional pasta recipes. You can also use cooked sprouts – simply add them to the pan and stir-fry for one minute. See method
Ingredients
- 350g spaghetti
- 1 tbsp olive oil
- 300g Brussels sprouts, quartered
- 2 garlic cloves, crushed
- 1 tbsp sage leaves, shredded
- 100ml white wine
- 125g goat's cheese, crumbled
- 1 pomegranate, seeds removed
- 4 slices leftover cold meats such as prosciutto, torn
- 50g shelled pistachios, roughly chopped
- Parmesan, grated to serve (optional)
If you haven't got spaghetti, try using linguine instead
Each serving contains
-
Energy
2415kj
573kcal
29%
-
Fat
18g
25%
-
Saturates
5g
27%
-
Sugars
13g
15%
-
Salt
1.1g
18%
of the reference intake
Carbohydrate 79.9g
Protein 23.6g
Fibre 8.6g
Method
- Place the spaghetti in a large pan of boiling water and boil for 10 minutes, or until al dente. Drain.
- Meanwhile, heat a large frying pan over a medium heat. Add the olive oil and, once hot, stir in the Brussels sprouts. Cook for 5 minutes before stirring through the garlic and sage. Cook for a further 5 minutes until tender and golden brown. Add the wine for the last minute.
- Stir the Brussels sprouts through the pasta with 100g of the crumbled goat's cheese and half the pomegranate flesh. Lightly season and toss well until combined.
- Divide between four bowls and scatter with the torn meats, pistachios, remaining goat's cheese and pomegranate seeds.
- Serve with a generous sprinkle of Parmesan cheese (optional).
See more Christmas leftovers recipes