Kale pesto spaghetti with stilton or ham

For leftover stilton or ham.

This pesto is so versatile – toss it through pasta, spoon over veg or spread on toast and top with goats’ cheese. It’s also fantastic with walnuts blitzed into it. 

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Ingredients

200g bag chopped curly kale
1 garlic clove
5 tbsp grated pecorino (or parmigiano reggiano)
5 tbsp extra virgin olive oil
1⁄2 lemon, zest and juice
8 basil leaves
300g spaghetti
leftover shredded ham or crumbled stilton 

Method

1. Blanch the kale in a large pan of boiling water for 1 minute. Drain and rinse under cold running water. Squeeze out the excess water, then dry thoroughly on kitchen paper.

2. Blitz the kale in a food processor with the garlic, cheese, oil, lemon zest and juice, and basil to make a rough paste. Season and set aside until ready to use. (To store in the fridge, put in a bowl and cover the surface of the pesto with cling film.)

3. To serve, cook the pasta according to pack instructions. Drain, reserving a cupful of the cooking liquid. Return the pasta to the pan, with the pesto and a glug of the cooking liquid; cook until the sauce has emulsified. Toss through the ham or stilton and serve immediately.