Recipe by Andy Jewell
For those who hate Brussel Sprouts (and there are loads out there), this dish proves that the humble sprout can be lifted to a culinary high. Try it - you might just like it!!!
Top Review by Karen Elizabeth
I very much enjoyed this, love brussels, love pasta and cabbage, and these are just little cabbages really ha ha!! true, the mushrooms are mentioned in ingredients but not directions, not hard to work out where to pop them in, depending on how much you want to cook them. I liked the bacon (used bacon) and enjoyed the addition of pine nuts. Very nice recipe, I will make it again, thank you Andy
- 8 ounces pasta, cooked in boiling water and drained.
- 1 tablespoon olive oil
- 1 clove garlic, crushed & chopped (optional)
- 2 ounces chopped pancetta or 2 ounces bacon
- 1 -2 leek, cut into ribbons
- 7 -8 Brussels sprouts, sliced thinly
- 3 -5 mushrooms, sliced
- 1⁄2 cup white wine
- 1⁄2 cup single cream
- 2 ounces freshly grated parmesan cheese, cheese.
- salt & freshly ground black pepper
- 2 ounces pine nuts (or try chopped walnuts for a very different flavour)
Directions See How It's Made
- in a wok or large pan, heat the oil and stir-fry the garlic for a moment.
- Add the pancetta followed by the leeks and sprouts.
- Continue to fry for 2 or 3 minutes and then add the wine.
- Bring to the boil and let reduce for a minute or two.
- Add the pasta, cream and parmesan, sprinkle on the pine kernals and then stir to amalgamate and reheat through.
- Season to taste.
- Serve immediately with lots of french bread or ciabatta to soak up the sauce.