Wholewheat Spaghetti With Cavola Nero Pestor
Recipe: #31592
March 10, 2019
Categories: Spaghetti, Kale, No Eggs, Vegetarian, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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