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Sprout and prosciutto spaghetti with pistachios

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

  1. Place the spaghetti in a large pan of boiling water and boil for 10 minutes, or until al dente. Drain.
  2. 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.
  3. 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.
  4. Divide between four bowls and scatter with the torn meats, pistachios, remaining goat's cheese and pomegranate seeds.
  5. Serve with a generous sprinkle of Parmesan cheese (optional).

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