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Wholewheat spaghetti with kale pesto, ricotta and poached egg recipe

Wholewheat spaghetti with kale pesto, ricotta and poached egg recipe

7 ratings

Fuel the family for less with this quick, simple and flavoursome meal – a kale pesto and wholewheat spaghetti feast is small on price but big on taste. See method

  • Serves 4
  • 25 mins
  • 676 calories / serving
  • Vegetarian


  • 300g 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
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    41g 59%
  • Saturates

    9g 45%
  • Sugars

    3g 4%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 48.5g Protein 25.9g Fibre 7.1g


  1. Bring two large pans of salted water to the boil. Cook the spaghetti in one pan following the packet instructions, adding the peas and 150g (5oz) kale for the last 4 minutes. Drain the pasta and veg, reserving a little of the cooking water. Return to the pan.
  2. To make the pesto, whizz the remaining kale in a blender with the basil, pine nuts, Parmesan, oil and
  3. garlic, until smooth. If needed, loosen with a little of the reserved water.
  4. Add the vinegar to the second pan of boiling water. Gently crack in the eggs and poach for 2-3 minutes. Remove with a slotted spoon and set aside.
  5. Toss the pasta, peas and kale with the pesto and ricotta. Divide between 4 plates and top each with a poached egg. Scatter with a few chilli flakes.

See more Pasta recipes

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

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