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
4 people


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


Sign in to save any recipe in the world and get personal recommendations
© 2018 Ascensia Diabetes Care