Spaghetti is always a great option to keep in mind when considering easy ways of reusing leftovers. When it comes to Brussels sprouts, you can add them in as-is or do what we did and turn it into pesto for later use. One of the most delicious ways to stop waste is hidden in this recipe.
*Inspired by Grundig’s Respect Food Campaign in partnership with Food for Soul.
Ingredients
100g Brussels sprouts, cooked65g hazelnuts, toasted
80g pecorino, grated
1 garlic cloves
Olive oil, as required
400g spaghetti
65g stale bread crumbs
Salt and pepper
Method
Put together the quartered sprouts, hazelnuts, garlic and pecorino in a mixer, gradually adding in the oil to form a thick compound
Cook the spaghetti, being sure to return to the pan with 2 spoons of the cooking water.
Transfer the resulted pesto in a pan and heat it. Throw the pasta into the pesto, mix well and then serve scattered with extra pecorino and crumbs of stale bread.
