Spaghetti with Sprout Pesto

It’s quick and easy and if you don’t like sprouts you can replace them with garden peas insteadin the recipe

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  • 100g Kale, shredded
  • 100g Brussels sprouts, quartered
  • 75g Hazelnuts, toasted
  • 25g Pine Nuts, toasted
  • 85g Pecorino (or Vegetarian / Vegan alternative), grated, plus extra
  • 3 Garlic Cloves, crushed
  • 125ml Olive oil
  • Juice of a lemon
  • 400g Spaghetti

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 ( Pasta cooked so as to be still firm when bitten.), 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.
You can also substitute pecorino for parmesan or extra mature cheddar, or use a Vegan / Vegetarian alternative.

And you can also substitute the pine nuts and hazelnuts for almonds or walnuts.

Matthew Scard-Jones

Matthew Scard-Jones

Head Chef

Recipe from Matt Scard-Jones, who a Feast Demo Chef and is currently is the Head Chef at The Hare at Farndon