Tagliolini with brussels sprouts, sage and pine nuts
This comforting supper combines tender, shredded brussel sprouts with delicate pasta - a delicious, hearty supper
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
250g brussels sprouts
2 tbsp olive oil
150g shallots, thinly sliced
12 fresh sage leaves, sliced
4 canned tomatoes, finely chopped
zest of 1 orange, finely gratedÂ
1 tbsp pine nuts, lightly toasted
salt
pepper
450g fresh taglioliniÂ
50g butter
50g Desmond Parmesan or other hard cheese, finely grated
Method
Quarter the sprouts, cut out the core and separate the leaves.
In a wide pan, heat the olive oil and cook the sprouts, shallots, sage and garlic over a medium heat for 2 minutes.
Add the tomatoes, orange zest and pine nuts and season with salt and pepper. Simmer for 2 minutes more.
At the same time, bring a large saucepan of water to the boil, add the tagliolini and cook for 2 – 3 minutes until just tender. Drain well.
Add the butter, cheese and cooked pasta to the sprouts and mix well. Serve immediately.
This recipe is from Wild Garlic, Gooseberries and Me by Denis Cotter.
