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.
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.
To make the pesto, whizz the remaining kale in a blender with the basil, pine nuts, Parmesan, oil and
garlic, until smooth. If needed, loosen with a little of the reserved water.
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.
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.
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If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.