Recipe & photography by Joe Woodhouse.
A bit of a riff on the Ligurian pasta dish with trofie and green beans. I use walnuts and shredded Brussels as they add a different dimension. The crunchy fresh Brussels are a great foil for the warm carbs below. You can also add in chickpeas or white beans to take the dish in another direction. Use traditional basil pesto if in the summer months, the ratios still work substituting it for the parsley. I would keep the walnuts still though.
Serves 4
Ingredients
300g new potatoes, cleaned, larger ones halved or quartered
50g walnut halves
125ml extra-virgin olive oil,
100g parsley,
100g hard sheep’s or goats cheese or something like Aldestrop works nicely
2 lemons, zest and juice
300g brussels sprouts, trimmed and finely shredded
300g fusili
Extra virgin olive oil
sea salt flakes and chilli flakes to serve
Method
Preheat the oven to 180°, Gas Mark 4. Bring a pan large enough for the potatoes to a simmer. Add the parsley and blanch for 2 minutes. Strain out and add to an ice bath. Add the potatoes to the pan to cook.
Toast the walnuts in the oven at 200°C, gas Mark 6 for 8–12 minutes until just golden. Leave to cool slightly. Then add to a blender with the olive oil, cheese, 1 lemons worth of zest and juice and the parsley. Blitz until combined; don’t go too crazy, some texture is good.
Mix the shredded Brussels with the remaining lemon juice and zest, along with a good pinch of salt a slug of olive oil. Set aside.
When a knife nearly goes through the potatoes cook the pasta in another pan of well salted water. Drain both when ready and combine. Stir in the pesto. And serve topping with the Brussels.
