Kale and peanut pesto spaghetti
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
- Dietary
- Egg-freePregnancy-friendly
This budget-friendly pesto uses peanuts and kale to keep costs down. The whole meal can be ready in the time it takes to cook the spaghetti.
In September 2023, this recipe was costed at an average of 88p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- spaghetti: 400g/14oz spaghetti
- kale: 150–200²µ/5½–7´Ç³ú kale, large stalks removed and roughly chopped
- peanuts: 100g/3½oz salted, roasted peanuts
- garlic: 1–2 garlic cloves, to taste
- Parmesan: 4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve
- olive oil: 2 tbsp olive oil
- black pepper: salt and freshly ground black pepper
Method
Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan.
Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper.
Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper.
