Garlicky Brussels Sprout Kale Spaghetti | Natalie Cooks

Ingredients

• 6 oz whole wheat spaghetti
• 2 tbsp olive oil
• 2 tbsp butter, divided*
• 1/2-1 tsp black pepper
• ½ tsp red pepper flakes ((optional, for spice))
• 3 cups blender kale ((from 1 large bunch)**)
• 5-6 cups blender brussels ((from 1 lb brussels)**)
• 1 tsp kosher salt
• 2 cloves garlic, (thinly sliced or chopped)
• ½ cup finely grated parmesan
• 1 tbsp butter
• ⅔ cup roughly chopped hazelnuts or walnuts*
• 1 clove garlic, (thinly sliced or chopped)
• Pinch of kosher salt
• *You could sub butter with olive oil if you’d like, the butter just adds more flavor and sheen as it coats the pasta.
• **Watch the recipe video if you’ve never prepped your brussels or kale in the blender - game changer! Alternatively, you can thinly slice your kale and roughly chop the sprouts.
• ***You could just toast the nuts in the oven and skip the garlic, but toasting them in some butter with garlic is the icing on the cake (pasta)!