Kale polpette with watercress pesto
Ingredients
- 250 g (9oz) kale, leaves only (discard woody stalks)
- 400 g (14oz) tin lentils, drained and rinsed
- 1 large egg
- 125 g (4oz) fresh breadcrumbs
- 75 g (3oz) Parmesan or vegetarian hard cheese, finely grated
- 3 tbsp. extra virgin olive oil, plus extra to grease
- 1 garlic clove
- zest and juice 1 lemon
- 75 g (3oz) blanched hazelnuts
- 100 g (3 ½oz) watercress
- 200 g (7oz) wholewheat spaghetti
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