Le Creuset Broom Bristle Toasted Pesto Noodles Recipe

Inspired by Le Creuset’s Wicked collaboration, this bold and vibrant dish takes centre stage, just like Elphaba herself. Perfectly capturing the magic of green, this pesto noodles recipe blends kale, baby spinach, and toasted pistachios into a silky noodles with pesto sauce that’s full of flavour and colour. Cooked and served in the Elphaba Round Casserole, it’s an easy yet enchanting noodles with pesto dish that’s sure to impress. Whether you’re conjuring up a midweek dinner or hosting a Halloween themed feast, these pesto noodles make every meal a little more magical.

Keep scrolling for the full recipe and how to make Broom Bristle Toasted Pesto Noodles.

1. Bring water to the boil in your Elphaba Round Casserole, seasoning it with 2 teaspoons of coarse salt.

2. Strip the kale leaves from their stems and chop the stems. Add the stems to the boiling water and cook for about 10 minutes, until softened.

3. Prepare a bowl of cold water. Add the kale leaves, the spinach, and the cooked stems to the boiling water. Let them wilt for a few seconds, then immediately transfer everything to the cold water to stop cooking. Save around 120ml of the cooking liquid.

4. Transfer the drained greens into a blender along with garlic, lemon zest, 15ml lemon juice, honey, pistachios, 120ml olive oil, and the reserved liquid. Blend until you have a vibrant green sauce. Set aside.

5. In the Round Casserole, over medium heat, warm 30ml olive oil. Break the spaghetti into quarters (breaking each noodle into 4 segments). Add to the pot, drizzle the remaining 30ml oil, and season with coarse salt.

6. Stir gently and let the pasta toast for 3–4 minutes, until some strands turn golden.

7. Add 1 cup of water; cook until almost absorbed. Continue adding 240ml at a time, letting the pasta absorb the water gradually, until cooked through (about 10–12 minutes total). The pasta should sit in a glossy, somewhat starchy liquid (not fully dry).

8. Remove from heat. Stir in Parmesan and the green sauce (240ml) until smooth and combined.

9. Serve straight from stovetop to table in your Round Casserole. Optionally top with a dollop of ricotta.

10. Sit back and enjoy your spellbinding creation!