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Fettuccine with Brussels sprouts, pecorino and garlic

Australian Gourmet Traveller fast pasta recipe for fettuccine with Brussels sprouts, pecorino and garlic.
Fettuccine with Brussels sprouts, pecorino and garlic

Fettuccine with Brussels sprouts, pecorino and garlic

William Meppem

Ingredients

Method

Main

1.Cook pasta in boiling salted water until al dente (10-12 minutes). Drain (reserve a little pasta water), return pasta to pan, set aside.
2.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.

This recipe is from the August 2010 issue of .

Notes

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