Sprout and prosciutto spaghetti with pistachios recipe
Use up leftover sprouts in this fantastic pasta recipe. Combining creamy goat's cheese, shelled pistachios and pomegranate seeds, this dish makes a refreshing change from traditional pasta recipes. You can also use cooked sprouts – simply add them to the pan and stir-fry for one minute.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 573 calories / serving
Ingredients
- 350g spaghetti
- 1 tbsp olive oil
- 300g Brussels sprouts, quartered
- 2 garlic cloves, crushed
- 1 tbsp sage leaves, shredded
- 100ml white wine
- 125g goat's cheese, crumbled
- 1 pomegranate, seeds removed
- 4 slices leftover cold meats such as prosciutto, torn
- 50g shelled pistachios, roughly chopped
- Parmesan, grated to serve (optional)
Each serving contains
- Energy
- 2415kJ 573.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 79.9gProtein 23.6gFibre 8.6g
Method
- Place the spaghetti in a large pan of boiling water and boil for 10 minutes, or until al dente. Drain.
- Meanwhile, heat a large frying pan over a medium heat. Add the olive oil and, once hot, stir in the Brussels sprouts. Cook for 5 minutes before stirring through the garlic and sage. Cook for a further 5 minutes until tender and golden brown. Add the wine for the last minute.
- Stir the Brussels sprouts through the pasta with 100g of the crumbled goat's cheese and half the pomegranate flesh. Lightly season and toss well until combined.
- Divide between four bowls and scatter with the torn meats, pistachios, remaining goat's cheese and pomegranate seeds.
- Serve with a generous sprinkle of Parmesan cheese (optional).
- See more Christmas leftovers recipes
