Wholewheat spaghetti with kale pesto, ricotta and poached egg | Tesco Real Food

Ingredients

• 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