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.
|1 savoy cabbage (small-medium)|
|50ml olive oil|
|1 large clove of garlic|
|2 mozzarella balls|
|1 handful pecan nuts|