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Kale pesto spaghetti with stilton or ham
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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 December 2015.