zoom Kale pesto spaghetti with stilton or ham

Share this recipe

  • Save to your scrapbook
  • 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

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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. 

    • Christmas
    • 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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary