Name: Spelt spaghetti with zucchini and cavolo nero-almond sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 gm spelt spaghetti (see note); 4 zucchini, spiralised or 250gm zucchini noodles; Basil leaves and finely grated pecorino pepato, to serve; Cavolo nero-almond sauce; 80 ml (⅓ cup) extra-virgin olive oil; ½ cup (firmly packed) cavolo nero or kale, stalks discarded, leaves torn; ½ cup (firmly packed) basil; 30 gm blanched almonds; 20 gm finely grated pecorino pepato; Finely grated rind and juice of ½ lemon; 1 ½ garlic cloves

Spelt spaghetti with zucchini and cavolo nero-almond sauce

Eating your greens has never been so easy.

Serves 4

Prep

15M

Cook

10M

Total

25M

Spelt, zucchini and a sauce boosted by cavolo nero give this all-green pasta real star quality, while pecorino pepato adds a touch of sharpness. The pesto-style sauce is easy to play around with – try it with all basil or if you have leftover carrot tops, switch them for the cavolo nero.

Ingredients

250 gm spelt spaghetti (see note)

4 zucchini, spiralised or 250gm zucchini noodles

Basil leaves and finely grated pecorino pepato, to serve

Cavolo nero-almond sauce

80 ml (⅓ cup) extra-virgin olive oil

½ cup (firmly packed) cavolo nero or kale, stalks discarded, leaves torn

½ cup (firmly packed) basil

30 gm blanched almonds

20 gm finely grated pecorino pepato

Finely grated rind and juice of ½ lemon

1 ½ garlic cloves

Method

1.Cook pasta in a large saucepan of boiling salted water until al dente (8 minutes).

2.Meanwhile, for cavolo nero-almond sauce, process ingredients in a food processor to a coarse purée and season to taste.

3.Drain pasta and return to pan with zucchini and sauce, toss to combine, season to taste and serve topped with basil and pecorino.

Spelt spaghetti is available from select supermarkets. If it’s unavailable, substitute a wholemeal pasta.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles