Save to your scrapbook
Kale pesto spaghetti with stilton or ham
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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
leftover shredded ham or crumbled stilton
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.
Typical values per serving:
This recipe was first published in Wed Dec 02 14:06:00 GMT 2015.