Use up you leftover sprouts, nuts and cheese in this delicious mid-week pasta meal!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
720
Ingredients
375g
spaghetti
50g
mixed nuts, we used almonds, pecans, hazelnuts and walnuts
250g
cooked Brussels sprouts
Large handful basil, about 25g
3
garlic cloves, crushed
40g
Parmesan, or vegetarian hard cheese, grated, plus extra to serve
Finely grated zest and juice ½ lemon
125ml
olive oil
40g
fresh white breadcrumbs
1
small red chilli, deseeded and finely chopped
Directions
Step 1Cook pasta in a large pan of boiling salted water according to pack instructions.
Step 2Meanwhile heat a frying pan over medium heat and toast the nuts until fragrant and turning golden. Empty into a food processor (reserve pan) and leave to cool before pulsing to finely chop. Remove 1½tbsp nuts and set aside (leaving the remaining nuts in the processor).
Step 3Add the sprouts, basil (stalks and all), garlic, cheese, lemon zest and juice to the nuts in the processor. Pulse until fairly smooth. With the motor running, slowly pour in 100ml of oil until amalgamated. Check seasoning.
Step 4Heat remaining 25ml oil in the empty frying pan over medium heat and fry breadcrumbs, chilli and plenty of seasoning until golden and crisp. Remove from heat and stir through the reserved nuts.
Step 5Drain pasta, reserving 175ml of the starchy cooking water. Return pasta to pan over low heat and toss through pesto and reserved cooking water. Cool, stirring, to warm through. Divide between 4 bowls and top with the crumb mixture and extra cheese, if you like.
Get ahead
Make the pesto a day ahead, and store in an airtight container in the fridge. Complete recipe to serve, adding a little extra cooking water along with the pesto if needed.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
