Sprout and prosciutto spaghetti with pistachios
"Brussell sprouts get an underdeservedly bad rap in the vegetable world. Let those little leafy greens properly sing in this recipe for sprout and prosciutto spaghetti with pistachios. It's creamy, crunchy, tangy, and downright delicious."
Prep time:
15 min
Cook time:
10 min
Servings:
4 people
Health Score
High
Medium
Low
8.1 / 10
High score
Glycemic Index
Index
54
LowLoad
50
HighNutrition per serving:
| Calories | 753.23 kcal | 38% |
| Fat | 27.84 g | 40% |
| Carbs | 91.97 g | 35% |
| Sugars | 15.53 g | 17% |
| Protein | 35.39 g | 71% |
| Sodium | 850.00 mg | 42% |
| Fiber | 10.18 g | 36% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 54 Low |
Glycemic Load 50 High |
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)
Directions
Read the directions for this recipe at Tesco Real Food
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