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Cavolo nero and cashew spaghetti
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2 garlic cloves, chopped
100g roasted salted cashew nuts
2 tbsp yeast flakes
200g pack cavolo nero, thick stems removed
300g wholewheat spaghetti
200g fine green beans
2 tbsp olive oil
1 unwaxed lemon, zest and juice
15g (about 4 pieces) Cooks’ Ingredients frozen semi-dried tomatoes, finely chopped
1. Whizz together the garlic, cashews and yeast flakes in a food processor or large blender until very finely chopped, then set aside 2 tbsp. Cook the cavolo nero in a large pan of boiling water for 5 minutes until very tender. Carefully lift out the leaves using tongs and drain in a colander.
2. Cook the pasta in the pan of boiling water according to pack instructions, adding the beans for the last 3 minutes. Reserve a mugful of cooking water before draining. Meanwhile, add the warm cavolo nero to the cashew mixture in the food processor, along with the olive oil and lemon zest, and whizz until very smooth.
3. Return the pasta and beans to the pan. Add the sauce, tomatoes and lemon juice, tossing together until nicely coated, with enough of the reserved cooking water to loosen. Divide between 4 bowls and serve scattered with the reserved nut mixture.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.
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