Fettuccine with Brussels sprouts, pecorino and garlic
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Serves
4
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400 gm
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dried fettuccine
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60 ml (¼ cup)
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olive oil
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3
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garlic cloves, thinly sliced
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12
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Brussels sprouts, halved, leaves separated
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To serve:
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finely grated pecorino and parmesan
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For drizzling:
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extra-virgin olive oil
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1
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Cook pasta in boiling salted water until al dente (10-12 minutes). Drain (reserve a little pasta water), return pasta to pan, set aside.
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2
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Meanwhile, heat olive oil in a large frying pan over medium-high heat, add garlic and Brussels sprouts, stir occasionally until starting to turn golden (1-2 minutes). Add reserved pasta water, cook until sprouts are wilted (1-2 minutes). Add to pasta, toss to combine. Season with freshly ground black pepper, top with cheeses, drizzle with extra-virgin olive oil and serve.
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This recipe is from the August 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby