Spaghetti made with leftover Brussels Sprouts – Respect Food
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Spaghetti made with leftover Brussels Sprouts

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.

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20 Min.
Chefs Special


100g Brussels sprouts, cooked
65g hazelnuts, toasted
80g pecorino, grated
1 garlic cloves
Olive oil, as required
400g spaghetti
65g stale bread crumbs
Salt and pepper


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.