Savoy Pesto Spaghetti With Spinach, Pan-Baked Lemon, Mozzarella, And Pecan Nuts

This recipe has taken me so long to make. I have been experimenting with savoy pasta for weeks now and I never got it quite right until I came up with this recipe for savoy pesto spaghetti with spinach, pan-baked lemon, mozzarella, and pecan nuts. Savoy is such a great ingredient to cook with. It can be grown in Ireland so it’s a local ingredient. It’s a cabbage so it’s very healthy. And they also last quite long unlike some other veggies that tend to go off fairly fast.

 

Savoy Pesto Spaghetti With Spinach, Pan-Baked Lemon, Mozzarella, And Pecan Nuts

Savoy Pesto Spaghetti With Spinach, Pan-Baked Lemon, Mozzarella, And Pecan Nuts

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Ingredients:

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1 savoy cabbage (small-medium)
50ml olive oil
1 large clove of garlic
20g parmesan
1 lemon
300g spinach
2 mozzarella balls
1 handful pecan nuts
200g spaghetti

Directions

1.
We'll start with the savoy
If you bought it with the really big dark leaves around it: remove the outer leaves and discard them.
Cut the remaining cabbage into quarters, remove the solid core at the center. Discard it or freeze it to use in a soup later. Roughly chop the cabbage.
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2.
Boil water with a small bit of salt
Add the cabbage and boil for 3-5 minutes until soft.
Drain and add it to a blender or mixer to make the pesto.
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3.
Add the oil, parmesan, and garlic
Blend until you get a nice thick pesto
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4.
Boil the pasta according to instructions
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5.
Slice the lemon into 4 thick slices
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6.
Heat up a bit of oil in a frying pan once the pasta is almost done
Add the spinach and cook until wilted
Set aside and fry the pecan nuts along with the lemon for a few minutes until the lemon starts to brown
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7.
Add the pesto to the spaghetti along with a splash of water (use the pasta water if you can)
Stir until well combined, then add the nuts and spinach (or serve spinach on the side)
Half the mozzarella balls and add them onto each plate. Serve with some extra parmesan and the cooked lemon.
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