Wholewheat Spaghetti With Cavolo Nero Pesto And Goats Curd | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 3 cups (300g) chopped cavolo nero (Tuscan kale)
- 2 cloves garlic, chopped
- 1 cup flat-leaf parsley leaves
- ½ cup (50g) toasted walnuts
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- 400g wholewheat spaghetti
- 200g goat’s curd
- micro (baby) parsley leaves, to serve
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