Spaghetti with Potato & Feta Rocket Pesto Recipe | Abel & Cole
Spaghetti with Potato & Feta Rocket Pesto
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Prep: 20 mins
Cook: 20 mins
Inspired by the Neapolitan dish pasta e patate, tonight you’ll be doubling down on the carbs with a comforting combination of potato and spaghetti, stirred through a fresh rocket and feta pesto and tossed with earthy kale and buttery pine nuts.
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850 kcal
(per portion)
Ingredients you'll need
  • 25g pine nuts
  • 2 garlic cloves
  • 1 lemon
  • 50g rocket
  • ½ x 200g feta
  • 1 red onion
  • 1 large potato
  • 200g kale
  • 200g spaghetti
From your kitchen
  • Freshly ground pepper
  • 2 tbsp olive oil
  • Sea salt
Step by step this way
  • 1.

    Put a dry pan onto a medium heat and warm up for 2 mins. Scatter in the pine nuts and cook for 2-3 mins, tossing frequently, till toasted. Tip into a bowl.

  • 2.

    Peel and grate 1 garlic clove into a food processor. Grate in the lemon zest and squeeze in half of the juice. Add most of the rocket leaves (save a small handful for later). Scatter in most of the pine nuts and crumble in most of the half-pack of feta. Add a crack of pepper and 1 tbsp oil. Whizz into a smooth pesto. Have a taste and add a little more pepper or salt if needed.

  • 3.

    Peel the red onion and thinly slice it. Peel and crush or finely chop the remaining garlic clove. Scrub the potato and cut into bite-sized pieces.

  • 4.

    Strip the kale leaves from the thick stems. Discard the stems and finely shred the leaves.

  • 5.

    Fill a pan with boiling water. Sprinkle in a generous pinch of salt and return to the boil. Slide in the potatoes and boil for 5 mins, then add the spaghetti. Cook for a further 8 mins.

  • 6.

    As soon as the pasta is cooking, pour 1 tbsp oil into a large pan and brig to a medium heat. Slide in the onion and garlic and fry gently for 3-4 mins, till slightly softened. Stir in the kale and cook for a further 3-4 mins, till wilted.

  • 7.

    When the pasta and potatoes are cooked, drain through a sieve with a bowl underneath to catch the water. Add the pasta and potatoes to the kale and onions, along with a splash of the cooking water. Add the pesto and stir really well, till the sauce thickens and coats the pasta and potatoes. Have a taste and add more salt and pepper if you think the dish needs it.

  • 8.

    Pile the spaghetti onto plates and crumble over the remaining feta. Scatter over the reserved pine nuts and rocket leaves. Squeeze over the rest of the lemon juice and serve.

  • Tip

    Please cheese me
    The rest of your pack of feta will keep for a few days wrapped in the fridge. Try crumbling it into cooked potato with a scattering of chopped parsley and chilli flakes. Mash together for a creamy side dish packed with punchy flavour.

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