Recipe & photography by Liv Horne.
Ingredients
Olive oil
250g of Brussels sprouts, half shredded and the other half cut into halves
1 garlic clove, minced
½ tsp of dried chilli flakes
1 lemon, zested and juiced
Northern pasta Casarecce
Parsley, finely shredded
Method
Add olive oil to a pan and fry your Brussels sprouts until soft and golden.
Add your garlic and fry until fragrant. turn your sprouts to a lower heat and add 2 tablespoons of water.
In the meantime, put on a pot of boiling water with a generous helping of salt. Once boiling, add in your desired amount of Northern Pasta co Casarecce. Cook until al dente.
To the sprouts, add your dried chilli and lemon zest and let cook for 2 minutes.
Once mixed, add a handful of cut parsley to your sprout mixture.
Add your pasta to the sprout mixture and stir until evenly covered. Serve with extra parsley and grated pecorino. Enjoy!
