Toasted Pesto Broom Bristle Noodles

• 200g kale  
• 113g baby spinach  
• Coarse salt  
• 1 garlic clove 
• 1 lemon, juice and zest 
• 5ml honey 
• 75g pistachios, toasted  
• 180ml olive oil, divided 
• 450g spaghetti  
• 50g grated Parmesan cheese 
• 125g cup ricotta cheese, optional  

Bring water to a boil in the Elphaba Round Casserole and season with 2 teaspoons of coarse salt. Strip the kale leaves and chop up the stems. Add the stems to the water and cook for 10 minutes, or until they are softened.  

While the stems are cooking, prepare a bowl of cold water. Add kale leaves, spinach, and stems to boiling water, and allow them to wilt for a few seconds. Then, immediately transfer them to cold water to stop the cooking process. Reserve about 120ml of the cooking liquid.  

Transfer cooked greens to a blender and add garlic, 5ml lemon zest, 15ml freshly squeezed lemon juice, honey, pistachios, 120ml olive oil, and the reserved cooking liquid. Blend the mixture until it’s puréed into a bright green liquid then set it aside.  

Heat 30ml olive oil in the Round Casserole over medium heat. Break spaghetti noodles in half, then break them in half again so each one is broken into 4 segments. Add them to the casserole, then drizzle with the remaining 30ml olive oil and season with coarse salt. Gently stir the spaghetti and allow it to toast for 3-4 minutes.  

When some of the spaghetti starts to look golden brown, add 1 cup of water, and let it cook until the water is almost fully absorbed. Continue adding water, 240ml at a time, until the pasta is fully cooked, about 10-12 minutes. Finish with the spaghetti coated in a glossy, starchy liquid. Water shouldn’t be fully absorbed. Remove from the heat.  

Stir in grated Parmesan cheese and 240ml prepared green sauce until fully combined and smooth.  

Serve stovetop to table in the Signature Elphaba Round Casserole. Optional, top with a serving of ricotta cheese.