This crowd-pleasing pasta with Brussel sprouts and lemon takes solely minutes to make, plus is as contemporary because it comes!
Components
- 450g pappardelle
- 1 tbs olive oil
- 1 clove garlic, crushed
- 1 tbs unsalted butter
- 1 lemon, minimize into small wedges
- 300g (2 cups) Brussels sprouts, trimmed and leaved separated
- 2 tbs shelled pistachios, roughly chopped
- 2 tbs almonds, roughly chopped
- 1 tbs hazelnuts, roughly chopped
- Parmesan, to serve
- Salt
- Freshly floor black pepper
Technique
Step 1.
Cook dinner the pappardelle in a big saucepan of salted, boiling water till ‘al dente ‘ 10-12 minutes normally.
Step 2.
Within the meantime, warmth the olive oil in a big frying pan set over reasonable warmth till sizzling. Add garlic, fry for 20 seconds, after which discard.
Step 3.
Add the butter to the pan, let it soften, after which add the lemon wedges, cooking and stirring till beginning to color, about 2-3 minutes.
Step 4.
Stir in Brussels sprouts, cooking over a barely lowered warmth for two minutes. Take away from the warmth and season to style with salt and pepper.
Step 5.
Drain the pasta when prepared and add it to the sprouts and lemon wedges, tossing to mix.
Step 6.
Divide between bowls and garnish with chopped nuts and a grating of contemporary Parmesan.
Serves 4
