Wholewheat spaghetti with kale pesto, ricotta and poached egg

"Fuel the family for less with this quick, simple yet flavoursome meal"
Cook time:
25 min
Servings:
4 people

Ingredients

300g (10oz) 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

Directions

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