Kale + mint spaghetti with popped capers and walnuts
This recipe was born from me trying to convince my parents that kale can be delicious. My brother had bought a bunch of kale on Christmas eve to my parents’ dismay, and it had consequently been pushed to the corner of the fridge. It’s fair to say my Dad was surprised when I told him there was kale in the pesto sauce - its boosted by the powerhouse combo of capers, mint and walnuts that take the earthy kale to new heights.
Top Tip - the popped capers are fun to make on their own, unfurling like jasmine tea pearls in the hot oil; an excellent garnish to jazz up any meal.
hands-on time
20 minutes
20 minutes
total time
serves
4
Ingredients
150g walnuts, roughly chopped
50g sunflower seeds
5 tbsp capers
150ml olive oil
400g dried spaghetti
1 ½ tsp sea salt
1 medium bunch kale, central stalks removed, leaves shredded (approx. 125g shredded kale)
25g mint leaves, plus extra to serve
4 cloves garlic, finely chopped
finely grated zest and juice of 1 large lemon, plus extra to serve
½ tsp cracked black pepper
2 tbsp tahini
Method
In a small frying pan over medium-high heat, dry toast the chopped walnuts and sunflower seeds for a few minutes until starting to brown and the seeds are crackling. Remove from the heat and transfer to a bowl. Place a paper towel-lined plate next to the stovetop. Place 4 tbsp of the capers on the paper towel and pat dry. Wipe any residual crumbs from the frying pan, return over medium heat and pour in the olive oil. Once the oil is hot and shimmering, add the dried-off capers and fry for 1-2 minutes, until they open up and start to turn brown. Be careful as the oil may splutter a little. Remove with a slotted spoon onto the paper towel-lined plate to drain and crisp, then transfer to a bowl. Pour the olive oil into a jar and set aside to cool. There should be approx. 125ml of oil.
For the spaghetti, place a large saucepan of water (big enough to hold the spaghetti) over high heat. Add 1 tsp of sea salt, and once at a rolling boil, add the spaghetti and cook until al dente (approx. 8-10 minutes or as per packet instructions). As the spaghetti cooks, make the pesto. Place 130g of the toasted walnuts/sunflower seeds (the remaining 70g will be used for serving) and the remaining 1 tbsp of capers in a food processor, along with the sunflower seeds, shredded kale, mint leaves, garlic, lemon zest, lemon juice, black pepper, and remaining ½ tsp sea salt. Pulse until a chunky paste is reached. Gradually drizzle in the cooled olive oil, pulsing a few times, until combined to form a pesto. Adjust to taste with extra lemon juice or salt as needed. Once the spaghetti is al dente, drain the cooking water into a bowl, and return the spaghetti to the saucepan. Place the tahini in a cup and add 125ml of the spaghetti cooking water, whisking until smooth. Pour the tahini mixture into the spaghetti, along with the pesto, tossing through to coat, and adjust seasoning to taste with extra salt, black pepper or lemon juice.
Serve the spaghetti warm in bowls, topped with the remaining toasted walnuts and seeds, popped capers, extra chopped mint and a squeeze of lemon juice.