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Sprout and prosciutto spaghetti with pistachios recipe

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Use up leftover sprouts in this fantastic pasta recipe. Combining creamy goat's cheese, shelled pistachios and pomegranate seeds, this dish makes a refreshing change from traditional pasta recipes. You can also use cooked sprouts – simply add them to the pan and stir-fry for one minute. See method

Serves 4
15 mins to prepare and 10 mins to cook
573 calories / serving

Ingredients

350g (12oz) spaghetti
1 tbsp (15ml) olive oil
300g (10oz) Brussels sprouts, quartered
2 garlic cloves, crushed
1 tbsp sage leaves, shredded
100ml white wine
125g (4oz) goat's cheese, crumbled
1 pomegranate, seeds removed
4 slices leftover cold meats such as prosciutto, torn
50g (2oz) shelled pistachios, roughly chopped
Parmesan, grated to serve (optional)

Each serving contains

Energy
2415kj
573kcal 29%
Fat
18g 25%
Saturates
5g 27%
Sugars
13g 15%
Salt
1.1g 18%

of the reference intake
Carbohydrate 79.9g Protein 23.6g Fibre 8.6g

Method

Place the spaghetti in a large pan of boiling water and boil for 10 minutes, or until al dente. Drain.
Meanwhile, heat a large frying pan over a medium heat. Add the olive oil and, once hot, stir in the Brussels sprouts. Cook for 5 minutes before stirring through the garlic and sage. Cook for a further 5 minutes until tender and golden brown. Add the wine for the last minute.
Stir the Brussels sprouts through the pasta with 100g (3½oz) of the crumbled goat's cheese and half the pomegranate flesh. Lightly season and toss well until combined.
Divide between four bowls and scatter with the torn meats, pistachios, remaining goat's cheese and pomegranate seeds.
Serve with a generous sprinkle of Parmesan cheese (optional).

See more Christmas leftovers recipes