Spaghetti made with leftover Brussels Sprouts – Respect Food
Watch Video

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.

Add to cookbook
20 Min.
Easy
Chefs Special

Ingredients

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

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.

We’re using cookies and third-party cookies to provide you with the best possible service. By continuing to use this website, you consent with our privacy statement.