Image by Guy Bailey
Ingredients (15)
- 1 bunch kale, stalks removed, leaves torn
- 2 tbsp finely grated pecorino
- 300g gluten-free three-grain spaghetti (see notes)
- 250g small brussels sprouts
- 2 tsp olive oil
- 1 large zucchini, cut into long thin strips using a spiraliser
- 150g sugar snap peas, trimmed, halved lengthways
- 145g (1 cup) frozen shelled edamame
- 6 small purple or red radishes, thinly sliced
- Purple micro herbs, to serve
Herb oil
- 2 green shallots, chopped
- 2 garlic cloves, peeled
- 1 cup chopped fresh coriander leaves and stems
- 1/3 cup chopped fresh continental parsley
- 60ml (1/4 cup) olive oil
Method
- Step 1 Preheat oven to 180C/160C fan forced. Grease 2 baking trays and line with non-stick baking paper. Scatter the kale over the prepared trays. Spray liberally with olive oil. Sprinkle with pecorino and season. Bake for 10-12 minutes or until just crisp, but still very green. Remove from the oven and set aside.
- Step 2 To make the herb oil, combine green shallot, garlic, coriander, parsley and oil in a bowl. Use a stick mixer to process until smooth. Season.
- Step 3 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and cover to keep warm.
- Step 4 Shave sprouts, reserving a few whole leaves. Heat oil in a large non-stick frying pan over medium heat. Add shaved sprouts and cook, stirring, for 1-2 minutes, until bright green and just tender. Transfer to a bowl. Spray pan lightly with oil, add zucchini and cook for 1-2 minutes, until just softened. Return sprouts to pan and add sugar snap peas, edamame and a splash of water. Stir-fry for 1-2 minutes, until bright green.
- Step 5 Toss the herb oil through the pasta. Add vegetables and toss until just combined. Divide among serving bowls. Top with radish, kale chips, reserved brussels sprout leaves and micro herbs.