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Wholewheat spaghetti with kale pesto, ricotta and poached egg recipe
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8 ratings
Fuel the family for less with this quick, simple and flavoursome meal – a kale pesto and wholewheat spaghetti feast is small on price but big on taste. See method
Ingredients
- 300g wholewheat spaghetti
- 150g (5oz) frozen garden peas
- 1 x 200g pack kale
- 2 tbsp chopped basil leaves
- 40g (1 1/2oz) pine nuts, toasted
- 45g (1 3/4oz) vegetarian hard cheese (or Parmesan), finely grated
- 7 tbsp olive or rapeseed oil
- 1 garlic clove, chopped
- 1 tsp white wine vinegar
- 4 eggs
- 100g ricotta
- ¼ tsp chilli flakes
If you haven't got spaghetti, try using linguine instead
Each serving contains
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Energy
2820kj
676kcal
34%
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Fat
41g
59%
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Saturates
9g
45%
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Sugars
3g
4%
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Salt
0.6g
10%
of the reference intake
Carbohydrate 48.5g
Protein 25.9g
Fibre 7.1g
Method
- Bring two large pans of salted water to the boil. Cook the spaghetti in one pan following the packet instructions, adding the peas and 150g (5oz) kale for the last 4 minutes. Drain the pasta and veg, reserving a little of the cooking water. Return to the pan.
- To make the pesto, whizz the remaining kale in a blender with the basil, pine nuts, Parmesan, oil and
- garlic, until smooth. If needed, loosen with a little of the reserved water.
- Add the vinegar to the second pan of boiling water. Gently crack in the eggs and poach for 2-3 minutes. Remove with a slotted spoon and set aside.
- Toss the pasta, peas and kale with the pesto and ricotta. Divide between 4 plates and top each with a poached egg. Scatter with a few chilli flakes.
See more Pasta recipes
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.