Wholewheat spaghetti with kale pesto, ricotta and poached egg recipe
Fuel the family for less with this quick, simple and flavoursome meal – a kale pesto and wholewheat spaghetti feast is small on price but big on taste.
See method- Serves 4
- 25 mins to cook
- 676 calories / serving
Ingredients
- 300g wholewheat spaghetti
- 150g (5oz) frozen garden peas
- 1 x 200g pack kale
- 2 tbsp chopped basil leaves
- 40g (1 1/2oz) pine nuts, toasted
- 45g (1 3/4oz) vegetarian hard cheese (or Parmesan), finely grated
- 7 tbsp olive or rapeseed oil
- 1 garlic clove, chopped
- 1 tsp white wine vinegar
- 4 eggs
- 100g ricotta
- ¼ tsp chilli flakes
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Shop ingredientsEach serving contains
- Energy
- 2820kJ 676.0kcal
- Fat
- 41g
- Saturates
- 9g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 48.5gProtein 25.9gFibre 7.1g
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- Bring two large pans of salted water to the boil. Cook the spaghetti in one pan following the packet instructions, adding the peas and 150g (5oz) kale for the last 4 minutes. Drain the pasta and veg, reserving a little of the cooking water. Return to the pan.
- To make the pesto, whizz the remaining kale in a blender with the basil, pine nuts, Parmesan, oil and
- garlic, until smooth. If needed, loosen with a little of the reserved water.
- Add the vinegar to the second pan of boiling water. Gently crack in the eggs and poach for 2-3 minutes. Remove with a slotted spoon and set aside.
- Toss the pasta, peas and kale with the pesto and ricotta. Divide between 4 plates and top each with a poached egg. Scatter with a few chilli flakes.
- See more Pasta recipes
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
