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Herbed quinoa salad

25 minutes

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Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

15 minutes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

70 g Parmesan, grated
200 g butter
3 garlic cloves, finely chopped
1 lemon, zested and half juiced
150 g cooked Brussels sprouts
250 g tagliatelle, cooked al dente
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Spread the Parmesan in a thick layer onto baking paper or onto a silicone baking mat and place on a baking tray. Place in the oven for 5 minutes until melted and slightly browned, then remove and set aside to cool.

3. Break into shards when cool and crispy. Heat the butter in a pan and melt until it begins to foam, then add the garlic, lemon zest and Brussels sprouts.

4. Swirl around the pan. When the butter starts to change colour to a dark brown, remove it from the heat – take care not not to burn it.

5. Add the cooked pasta and lemon juice to the pan, season and toss. Serve hot with the Parmesan shards.

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Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Ingredients

Method