Use up you leftover sprouts, nuts and cheese in this delicious mid-week pasta meal!
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- 375 g spaghetti
- 50 g mixed nuts, we used almonds, pecans, hazelnuts and walnuts
- 250 g cooked Brussels sprouts
- Large handful basil, about 25g
- 3 garlic cloves, crushed
- 40 g Parmesan, or vegetarian hard cheese, grated, plus extra to serve
- Finely grated zest and juice 1/2 lemon
- 125 ml olive oil
- 40 g fresh white breadcrumbs
- 1 small red chilli, deseeded and finely chopped
- Step 1Cook pasta in a large pan of boiling salted water according to pack instructions.
- Step 2Meanwhile heat a frying pan over medium heat and toast the nuts until fragrant and turning golden. Empty into a food processor (reserve pan) and leave to cool before pulsing to finely chop. Remove 1½tbsp nuts and set aside (leaving the remaining nuts in the processor).
- Step 3Add the sprouts, basil (stalks and all), garlic, cheese, lemon zest and juice to the nuts in the processor. Pulse until fairly smooth. With the motor running, slowly pour in 100ml of oil until amalgamated. Check seasoning.
- Step 4Heat remaining 25ml oil in the empty frying pan over medium heat and fry breadcrumbs, chilli and plenty of seasoning until golden and crisp. Remove from heat and stir through the reserved nuts.
- Step 5Drain pasta, reserving 175ml of the starchy cooking water. Return pasta to pan over low heat and toss through pesto and reserved cooking water. Cool, stirring, to warm through. Divide between 4 bowls and top with the crumb mixture and extra cheese, if you like.
Get ahead
Make the pesto a day ahead, and store in an airtight container in the fridge. Complete recipe to serve, adding a little extra cooking water along with the pesto if needed.
Per serving:
- Calories: 720
- Protein: 20g
- Total fat: 35g
- Saturates: 7g
- Carbs: 76g
- Total sugars: 5g
- Fibre: 9g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
