We had a big bowl of this Kale and Hazelnut Pesto Pasta twice, once in the evening and second - the following day for lunch.
For those of you who are unfamiliar with Purple Flower Sprouts as I was a couple of weeks back, they are a hybrid of Brussels Sprouts and Kale.
Again hardly a recipe, but here goes.
Green Bowl of Pasta
Ingredients and Method
Cook enough pasta for 2 people.
Heat 2 - 3 tablespoons olive oil, add 2 cloves of garlic crushed and saute until soft and infused the oil. stir 100g purple flower sprouts or Brussels sprout, halved. cook for few minutes until beginning to soften. Then stir in the cooked pasta and 2- 4 tablespoons of Kale and Hazelnut pesto, season to taste.
Sprinkle some toasted hazelnuts for garnish and optional grated cheese.