Wholewheat Spaghetti With Cavola Nero Pestor

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE full name of the recipe was Wholewheat Spaghetti With Cavolo Nero Pesto and Goat's Curd."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (249.7 g)
  • Calories 652.6
  • Total Fat - 25.1 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 8.5 mg
  • Sodium - 215.8 mg
  • Total Carbohydrate - 84.4 g
  • Dietary Fiber - 4.8 g
  • Sugars - 4.5 g
  • Protein - 24.4 g
  • Calcium - 170.7 mg
  • Iron - 5.6 mg
  • Vitamin C - 84.4 mg
  • Thiamin - 1 mg

Step 1

Place the cavolo nero in a colander and pour over boiling water and set aside to cool slightly.

Step 2

Using your hands, squeeze out any excess water and then place the cavolo nero in a food processor with the garlic, flat-leaf parsley, walnuts, oil, lemon juice, salt and pepper, and process until smooth.

Step 3

Cook the spaghetti in a large saucepan of salted boiling water for 6–8 minutes or until al dente.

Step 4

Drain and toss the pesto through the pasta and divide between bowls and top with the goat’s curd and micro parsley to serve.

Tips & Variations


No special items needed.

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